- Prep: 1 hour
- Cook: 20 min
- Yield: 1 serving
Ingredients
1 turkey leg
1 turkey breast
40 gm risotto rice
40 gm parmesan cheese
30 gm zucchini, diced
15 ml white wine
20 gm onion, chopped
30 gm carrot, diced
0.5 gm saffron
40 gm unsalted butter
15 gm parsley
20 gm panko bread crumbs
5 gm cumin seeds
20 gm refined flour
15 ml olive oil
10 ml chilli oil
Salt to taste
Pepper to taste
Microgreens for garnishing
Directions
1. Take the turkey breast and marinate it with salt and pepper.
2. Then heat a saucepan and add olive oil.
3. Add chopped onion and sear it for 10 seconds.
4. Add rice and vegetable stock into it and add pulled poached turkey leg meat into it.
5. Make a nice risotto, and add saffron water and diced vegetables to it.
6. Pan-sear the turkey breast in olive oil and cook in a preheated oven for 16 minutes at 180°c.
7. Meanwhile make a herb crust, by blending chopped parsley, cumin, and panko bread crumbs.
8. Once the turkey breast is cooked, coat it with the herb crust.
9. Finish the risotto, by adding the parmesan cheese.
10. Plate the risotto on the serving a plate, place turkey breast and garnish with chilli tuile.
