- 2 tablespoons [30 mL] olive oil
- 7 ounces [200 g] turkey fillet, into strips
- Salt and pepper, to taste
- 1/4 cup [60 mL] strawberry must
- 3 tablespoons [45 g] butter
- 2 tablespoons [30 mL] chopped onion
- 11 ounces [312 g] short-grain rice
- 1/4 cup [60 mL] dry white wine
- Approximately 8 cups [2 L] really hot poultry broth
- 2 cups [500 mL] freshly hulled autumn strawberries, quartered
- 1/4 cup [60 g] freshly grated Parmesan cheese
- 1 small bouquet Italian parsley, chopped
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- Heat olive oil into a frypan; brown turkey strips.
- Salt and pepper.
- Pour in strawberry must scraping the bottom of the frypan; reserve hot.
- Melt 1 tablespoon [15 g] of the butter into a casserole; melt chopped onion stirring without coloring.
- Add rice stirring for a few minutes, until coated with mixture.
- Stir in white wine; leave to dry out.
- Cook over low heat stirring and pouring in really hot poultry broth a little at a time, each time mixture becomes too thick, adding strawberry quarters after 8 minutes.
- Rice should take approximately 16 to 18 minutes to cook [done mixture should be creamy]
- Salt, pepper and remove from heat.
- Stir in remaining 2 tablespoons [30 g] butter and freshly grated Parmesan cheese until well blended.
- Taste and check for seasonings.
- Serve rice onto 4 individual plates, topped with reserved hot turkey strips.
- Sprinkle each serving with chopped Italian parsley, and serve.
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