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Cooking
Creamy Risotto with Turkey Roulade, Spinach and Gran Moravia Cheese
· 4 servings
Prepare the meat
Using a sharp knife, slice the turkey breast horizontally so it opens up into one thin, wide piece. You can also give it a light bash with a meat mallet to flatten it further. Season with salt and freshly ground pepper on both sides. Spread crushed garlic over the top.
Roll up the roulade
Layer slices of provolone dolce over the garlic, leaving a border around the edges of the meat. Top the cheese with spinach leaves. Roll the meat up tightly and tie it with kitchen string.
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 nicely browned all over, add about a cup of water, cover the pan with a lid and braise for 10–15 minutes.
Save the pan juices
Remove the roulade from the pan. You can either spoon the pan juices over it when serving, or stir them into the risotto.
Prepare the shallot
Finely chop the shallot, keeping the pieces as even as possible. This is the only way to get it to cook evenly – otherwise part of it will burn while the rest is still barely turning translucent.
Heat the pot
Heat a heavy-bottomed stainless steel pot on the highest setting. Once hot, pour in the olive oil (butter works too). Add the shallot straight away. You can turn the heat down slightly, but not too much – cook the shallot until translucent.
Toast the rice
Turn the heat back up to full and add the dry rice. Stir constantly, without stopping even for a moment. The rice will change colour as it toasts, which takes about two to three minutes. Keep stirring the whole time so the rice and shallot don't catch and burn.
Add the wine
Season with salt and pepper and stir in the chopped garlic. With the heat still on full, pour the wine over the toasted rice. Keep stirring until all the wine has evaporated and there's no liquid left in the pot.
Add the stock
Now it's time for the hot stock. Keep it simmering in a pot on the next burner and start ladling it into the rice.
Just below the surface
The rice should always sit just below the surface of the stock – the grains shouldn't be poking 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 it fully before adding the next.
Season to taste
Keep tasting as you go. If it needs more salt, add it as early as possible so it seasons the rice grains themselves, not just the sauce. Keep stirring for about 20 minutes, or until the rice is tender.
Chop the spinach
Shortly before the risotto is done, stir in the spinach. Finely chop the fresh leaves with a knife.
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 melt in completely. This is what gives the risotto its rich, creamy texture and final flavour.
Serving
Serve immediately on warmed plates. Give the bottom of the plate a few firm taps with your hand so the risotto spreads out beautifully across the plate. Top with slices of the turkey roulade.