Pea And Mushroom Risotto With Turkey, Parma Ham And Sage - cooking recipe

Ingredients

15 g dried porcini mushrooms, soaked in 200ml cold water
6 tbsp olive oil
250 g button mushrooms, halved
2 None onions, peeled and finely chopped
2-3 cloves garlic, peeled and finely chopped
250 g risotto rice
100 ml dry white wine
400 ml hot vegetable stock
4 slices Parma ham, halved
8 None small turkey fillets (about 45g each)
8 None fresh sage leaves, plus extra for garnish
100 g frozen peas, thawed
50 g Parmesan, grated
None None Lemon slices, for garnish

Preparation

Heat 3 tbsp oil in a pan and saute the button mushrooms until browned. Add the onions, garlic and reconstituted mushrooms and saute for 2 mins. Add the rice and saute for 1 min, then gradually add the wine, reserved mushroom water and stock, stirring and allowing the liquid to absorb before adding more. This should take 20-25 mins.
Meanwhile, place a piece of ham on each turkey cutlet. Fold in half, with the ham on the inside, top each with a sage leaf and secure with a cocktail stick or toothpick. Heat the remaining oil in a pan and cook the turkey over medium heat for 2-3 mins on each side. Season.
To serve, stir the peas and Parmesan into the risotto and season. Spoon onto plates, top with the turkey and garnish with sage leaves and lemon slices.