Turkey, Cabbage and Leek Risotto

Total time: 30 minutes


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
  • 1/2 medium leek about 1/2 cup, sliced
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock
  • 1 tsp butter
  • 1 tsp olive oil
  • 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated
  • Condimenti
  • 10oz (300gr) turkey scallops, (or tenderloin) cut into bite-size pieces
  • 1 1/2 medium leeks, trimmed, sliced
  • 2 cups Savoy or green cabbage, roughly chopped
  • 1 tbs olive oil
  • 1 tbs chopped, fresh tarragon or 1/2 tsp dried


  • Heat chicken stock and keep hot over low heat.
  • In medium sauce pan heat butter over medium-high heat.
  • Add 1/2 leek and sauté until tender.
  • Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before adding the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth, but fully cooked.
  • If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
  • Add the Parmesan, condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.
  • Condimenti:
  • While risotto is cooking, heat oil in medium skillet.
  • Add remaining 1 1/2  leeks and sauté until tender, 5 - 7 minutes.
  • Add turkey and sauté until cooked through.
  • Add cabbage and sauté 5 minutes longer.
  • Add 1/4 cup of chicken stock, tarragon, cover and simmer until cabbage is done, Keep warm until needed for risotto.