Ingredients:
4 tablespoons butter
1 small carrot, peeled and chopped
2 onions, thinly sliced
1 stalk celery, minced
400 ml chicken or turkey broth
2 cloves
4 tablespoons spicy gorgonzola cheese
750 grams turkey pulp, minced
3 tablespoons extra virgin olive
1 sprig of parsley, minced
Salt and pepper
In a large, deep skillet, melt 1 tablespoon of butter and sauté half of the onion without letting it brown.
Add the carrot, celery, and cloves and cook for 4 minutes. Add the rice and sauté for 2 minutes, stirring constantly to separate the grains.
Gradually add the boiling broth, stir, cover, and cook for 20 minutes. At the end of cooking add another tablespoon of butter and cheese and stir with a fork so that the grains do not stick together.
In the same pan, sauté the remaining onion until it is transparent, add the meat again and cook for 4 minutes, stirring from time to time.