Creamy Risotto with Turkey Roulade, Spinach and Gran Moravia Cheese

Step-by-step method

At a glance

You're making an elegant creamy risotto paired with a turkey roulade stuffed with spinach and provolone—this one requires patience and constant attention as the risotto demands steady stirring and gradual stock additions over about 20 minutes to achieve that signature creamy texture. The turkey roulade cooks separately and becomes a showstopping topping, so plan on about 90 minutes total for this impressive main course.

1/14

Prepare the meat

Using a sharp knife, slice the turkey breast horizontally to open it up into one thin, wide piece. You can also gently flatten it a bit more with a meat mallet. Season both sides with salt and freshly ground pepper, then spread crushed garlic over the top.

For this step
0/4

700 gram
Skinless Turkey Breast

10 gram
Salt

10 gram
Black Pepper

3 clove
Garlic
2/14

Roll up the roulade

Over the garlic, layer slices of provolone dolce cheese, leaving a border around the edge of the meat. Top the cheese with spinach leaves. Roll the roulade up tightly and tie it securely with kitchen string.

For this step
0/2

100 gram
Provolone

150 gram
Spinach
3/14

Sear and braise

Sear the roulade on all sides in a pan with a little oil. If your pan is on the small side, feel free to cut the roulade in half. Once it's browned all over, add about a cup of water, cover the pan with a lid, and braise for 10–15 minutes.

For this step
0/1

10 gram
Canola Oil

4/14

Save the pan juices

Remove the roulade from the pan. You can spoon the pan juices over the sliced roulade when serving, or stir them into the risotto instead.
5/14

Prepare the shallot

Finely chop the shallot, keeping the pieces as even as possible. This ensures it browns evenly, so you won't end up with some pieces burnt while others are still opaque and undercooked.

For this step
0/1

2 piece
Shallots
6/14

Heat the pot

Heat a heavy-bottomed stainless steel pot over the highest setting. Only then pour in the olive oil (butter works too). Add the shallot right away. You can turn the heat down slightly, but not too much. Cook the shallot until translucent.

For this step
0/1

10 gram
Olive Oil
7/14

Keep stirring

Turn the heat back up to high and add the dry rice. Stir constantly, without stopping even for a moment. The rice will change color as it toasts, which takes about two to three minutes. You really must keep stirring throughout so the rice and shallot don't scorch.

For this step
0/1

350 gram
Arborio Rice
8/14

Add the wine

Season with salt and pepper and add the chopped garlic. With the heat still on high, pour the wine over the toasted rice. Keep stirring until all the wine has evaporated and there's no liquid left in the pot.

For this step
0/4

5 gram
Salt

5 gram
Black Pepper

2 clove
Garlic

250 gram
Dry white wine
9/14

Add the stock

Now it's time for the hot stock. Keep it simmering in a pot on the neighboring burner and start ladling it into the rice.

For this step
0/1

350 milliliter
Chicken Broth (clear)
10/14

Just below the surface

The rice should always sit just below the surface of the stock — the grains shouldn't be peeking out, but there shouldn't be too much liquid pooling on top either. Add one ladleful at a time, stir, and let the rice absorb the liquid fully before adding the next ladleful.
11/14

Season to taste

Keep tasting as you go. If the dish needs more salt, add it as early as possible so it soaks into the rice grains themselves, not just the sauce. Continue stirring for about 20 minutes, or until the rice is tender.
12/14

Chop the spinach

Shortly before the risotto is done, add the spinach to the rice. Finely chop the fresh leaves with a knife.

For this step
0/1

150 gram
Spinach
13/14

For that creamy finish

Take the finished risotto off the heat. Have some well-chilled butter, cut into a few pieces, and grated Gran Moravia cheese ready. Add both to the pot and stir vigorously until the butter and cheese have fully melted in. This will thicken the risotto and round out its flavor.

For this step
0/2

150 gram
Unsalted Butter

100 gram
Parmesan
14/14

Serving

Serve immediately on warmed plates. Give the bottom of each plate a few firm taps with your palm — a properly made risotto will spread out beautifully across the plate. Top with slices of the turkey roulade.

Creamy Risotto with Turkey Roulade, Spinach and Gran Moravia Cheese

Name: Luscious Risotto with Turkey Roulade
Prep time: 18 min
Cook time: 72 min
Total time: 99 min
Yield: 4
Cuisine: Italian
Ingredients: 2 piece Shallots; 300 gram Spinach; 350 gram Arborio Rice; 10 gram Olive Oil; 250 gram Dry white wine; 150 gram Unsalted Butter; 100 gram Parmesan; 100 gram Provolone; 15 gram Black Pepper; 350 milliliter Chicken Broth (clear); 700 gram Skinless Turkey Breast; 15 gram Salt; 5 clove Garlic; 10 gram Canola Oil

bohynekuchyne

Prep 18 min Cook 1 h 12 min

Plus 2 min of resting (not counted in active time)

14 Ingredients

14 Steps

Hard Difficulty

About this recipe

This Italian creamy risotto is a hit with our whole family. My better half and I both love the mushroom version, and when it's made with truffles, it's absolutely amazing. Or with Italian salsiccia — we always bring back a stash of that from Italy for the freezer. Of course, it never lasts long. But ever since I discovered fantastic chilled salsiccia at La Formaggeria Gran Moravia, I don't worry about running out anymore — that's where I buy it now. This method works for any risotto; only the extra ingredients change. Read the steps carefully — the technique is easy, but it takes time and your full attention.

Gluten-free Chicken Poultry Main Course Italian To impress

Step-by-step method

At a glance

Prepare the meat

For this step

Roll up the roulade

For this step

Sear and braise

For this step

Save the pan juices

Prepare the shallot

For this step

Heat the pot

For this step

Keep stirring

For this step

Add the wine

For this step

Add the stock

For this step

Just below the surface

Season to taste

Chop the spinach

For this step

For that creamy finish

For this step

Serving

Creamy Risotto with Turkey Roulade, Spinach and Gran Moravia Cheese

Ingredients — what you'll need

About this recipe

0 products added