Risotto with Turkey Hearts
Risotto • Italian
Description
Risotto with Turkey Hearts
Ingredients
- Arborio rice 10 oz
- Tomatoes 2 pieces
- Red Grape Juice 5 oz
- Rosemary 1 sprig
- Parmesan Cheese 0 oz
- Butter 0 oz
- Olive Oil 0 fl oz
- Onion 2 pieces
- Garlic 4 cloves
- Salt to taste
- Chicken Broth 15 fl oz
- Chicken hearts 10 oz
Step-by-Step Guide
Step 1
Bring the broth to a boil and keep it on a hot, turned-off burner. Finely chop the onion and garlic, dice the tomatoes into small cubes, and cut the turkey hearts into 2-3 pieces (chicken hearts can be left whole). In a deep skillet, heat half of the butter and the olive oil over medium heat; when the mixture stops sizzling, add the onion, garlic, and the whole sprig of rosemary. Sauté until the onion is soft.
Step 2
When the onion is soft enough, add the rice. Do NOT wash the rice, as you will wash away the starch needed for a creamy consistency. Stir to coat each grain in oil, add the hearts, and pour in the wine. When the alcohol smell dissipates and the wine is almost completely absorbed, start adding the broth in portions (about 100 ml each). As soon as one portion is absorbed, add the next immediately. Stir the risotto constantly. If you run out of broth, add water, but it's better to start with more broth, as different rice absorbs liquid differently. When the rice is nearly al dente (slightly firm in the center), add the tomatoes, cook for another minute and a half, and then remove from heat. The tomatoes should completely dissolve, and the risotto should be slightly runny.
Step 3
Remove the sprig of rosemary, add the remaining cold butter (cut into cubes), and then the Parmesan cheese. Season with salt to taste (it's better not to salt earlier, as Parmesan is quite salty and it's best to season after adding it). Serve immediately.
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