Ingredients:
- 250 grams of rice
- 4 tablespoons butter
- 1 small carrot, peeled and chopped
- 2 onions, cut into thin slices
- 1 celery stalk, chopped
- 400 ml of chicken or turkey broth
- 2 cloves
- 4 tablespoons spicy gorgonzola cheese
- 750 grams of turkey meat, chopped
- 3 tablespoons extra virgin olive
- 1 sprig of parsley, chopped
- Salt and pepper
Preparation:
1. In a large, deep skillet, melt 1 tablespoon butter and sauté half the onion without browning.
2. Add the carrot, celery, and cloves and cook for 4 minutes. Add the rice and cook for 2 minutes, stirring constantly to break up the grains.
3. Add, little by little, the boiling broth, stir, cover and cook for 20 minutes. At the end of cooking add another tablespoon of butter and the cheese and stir with a fork so that the grains do not stick together.
4. Meanwhile, in a medium skillet, heat the remaining butter and oil and cook the meat until browned on all sides; then season with salt and pepper to taste and drain. Keep warm between two plates.
5. In the same pan, fry the rest of the onion until transparent, add the meat again and cook for 4 minutes, stirring occasionally.
6. Add half of the meat to the rice and stir. Arrange the rice on the serving plate and top with the rest of the meat. Sprinkle with the parsley and serve hot.
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