Entrée: Italy – Risotto di Tacchino, Shiitake e Mais Dolce (Turkey, Shiitake, and Sweet Corn Risotto)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

1 lb (450 g) boneless, skinless turkey breast, cut into 1 / 2-inch pieces
6 oz (170 g) shiitake mushrooms, sliced
1 cup (150 g) sweet corn kernels (fresh or frozen)
1 1 / 2 cups (300 g) Arborio rice
1 small onion, finely chopped
2 cloves garlic, minced
1 / 2 cup (120 ml) dry white wine
about 5 cups (1.2 L) hot chicken stock
3 tbsp (45 ml) olive oil or butter
1 / 2 cup (50 g) grated Parmesan cheese
2 tbsp (30 g) butter (to finish)
Salt and black pepper to taste
Fresh parsley for garnish (optional)

Instructions

1. Warm the chicken stock in a saucepan and keep it at a gentle simmer.
2. In a large skillet or heavy pot, heat 1 tbsp oil/butter and brown turkey pieces briefly; remove and set aside.
3. Add another tbsp oil/butter and sauté shiitakes until soft and browned; remove and combine with turkey.
4. Add remaining oil/butter to the pot, sauté onion until translucent, then add garlic and cook 30 seconds.
5. Stir in Arborio rice to toast slightly, then deglaze with white wine until mostly absorbed.
6. Add hot stock one ladle at a time, stirring frequently and allowing rice to absorb liquid before adding more, until rice is creamy and just al dente (about 18–20 minutes).
7. When rice is nearly done, stir in sweet corn, turkey and mushrooms; heat through.
8. Remove from heat, stir in Parmesan and 2 tbsp butter, adjust salt and pepper, garnish with parsley and serve.

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