Risotto with turkey and mushrooms

Risotto is one of the many attractions of the Italian cuisine. You can also cook this recipe with chicken.

Ingredients
350 g turkey breast, without skin or bones, diced
600 ml chicken stock or vegetables stock
2 tablespoons of butter
½ lemon, juice and grated coat
1 tablespoon of olive oil
1 tablespoon of sunflower oil
2 teaspoons of curry
1 small onion, finely chopped
2 cloves of garlic, finely chopped
200 g Riso Scotti Risotto Rice
120 ml dry white wine
Salt
Black pepper, freshly ground
60 g grated Parmesan
100 g mushrooms, from the can, well drained
Fresh dill leaves, for garnishing

Instructions
Put the meat pieces in a bowl; sprinkle some salt, pepper and curry. Add the grated lemon coat and the juice. Stir well, cover the bowl and leave the meat marinade for 30 minutes.
Heat the chicken stock in a pot. In a large pan, heat the olive oil together with the butter; add the onion and garlic and fry at low heat, for 5 minutes, without letting it color. When the vegetables are soft, add the rice and increase the heat.
The rice will start to fry, so you must continue stirring. After 1 minute it will become translucent. Then add the wine and continue stirring, until the liquid is almost completely absorbed.
Once the wine has been absorbed by the rice, add one hand bowl of chicken stock and ½ teaspoon of salt.
Lower the heat and leave it boil, being careful that the rice does not stick to the edges of the pan. Keep adding one hand bowl of stock at a time, once the previous quantity of liquid has been absorbed, stirring to help remove the starch from the rice beads. This process will take approximately 15-20 minutes.

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