| Created by | Spinneys |
| Prep time | 10 minutes |
| Resting time | 5 minutes |
| Cook time | 55 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPlace the stock in a small saucepan and bring to the boil. Lower the heat and keep hot.
Place a large heavy-based saucepan over a medium heat and add the olive oil. Fry the diced turkey until crisp. Remove from the oil and set aside.
In the same pan, add the rice and toast it in the oil until it turns translucent. Stirring constantly, add a ladle of hot stock and cook until it has absorbed. Continue adding a ladle of stock at a time, while stirring until the rice is perfectly cooked – approx. 20 minutes. Cover and allow to rest for 5 minutes.
Just before serving, add the butter, cheeses and seasoning. Adjust the consistency with more stock, if necessary. The risotto should have a loose consistency.
Divide the risotto between 4 bowls and make a small indent with the back of a spoon in the centre of each. Carefully place an egg yolk in the indent.
Serve with extra grated cheese and ground black pepper.
