Chanterelle risotto with turkey

Ingredients

For 1 serving

• Carnaroli rice70 g
• Chanterelles150 g
• Turkey breast100 g
• Shallot20 g
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Parsleyto taste
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: July – October

Method

1. Heat the vegetable stock and keep it hot. Meanwhile clean the chanterelles with a small brush or a damp cloth, without washing them under the tap, and trim the earthy base; cut the turkey breast into cubes of about 1.5 cm and finely chop the shallot.
2. In a saucepan heat half the oil over a medium-high heat and sauté the chanterelles for 5 minutes, until their water has evaporated and they are golden; salt and set aside.
3. In the same pan heat the remaining oil over a medium heat, add the shallot and turkey and brown for 4 minutes, stirring, until the meat is golden.
4. Add the rice and toast it for 2 minutes, stirring, until glossy; cook it for 17 minutes, adding the stock one ladleful at a time as the previous one is absorbed and stirring often.
5. In the last 2 minutes add the chanterelles, the thyme leaves and the chopped parsley; when the rice is al dente season with salt and pepper, turn off the heat and rest for 1 minute before serving.