Turkey Scallopini with Farro Risotto
1 Package turkey scallopini, approximately 16 ounces
2 Tablespoons Big Y canola oil
2 Tablespoons Big Y unsalted butter
¼ cup chopped fresh parsley
Salt and Pepper to taste
Flour, enough for dredging the scallopini, seasoned with salt and pepper
Heat canola oil in a skillet over medium heat. Season the scallopini with salt and pepper, dredge in the flour. Sauté the turkey. The scallopini will cook quickly, approx. 30 seconds each side. Brown both sides and take them out of the pan. Repeat this step with the remaining scallopini. When you have cooked all of the turkey, heat butter in the pan until foaming and toss in the fresh parsley. Cook for a few seconds and pour over scallopini. Serve the turkey scallopini on top of the Risotto.
2 cups semi-pearled farro
2 tablespoons World Classics Trading Co. Olive oil
4 cups (about 8 ounces) assorted fresh mushrooms (such as chanterelle, porcini, lobster, maitake, and crimini), cut into 1" pieces
Freshly ground black pepper
1 cup Big Y low-sodium chicken broth
1/4 cup (1/2 stick) Big Y unsalted butter, cut into 1/2" cubes
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh thyme
Cook farro in boiling salted water until tender, about 20 minutes. Drain, set aside and let cool. Heat 2 tablespoons oil in a large heavy skillet over medium-high heat until it shimmers (the oil needs to be very hot to crisp the mushrooms). Working in batches, add a single layer of mushrooms to skillet. Cook, turning once, until crisp and cooked through, 4-5 minutes. Transfer to a plate; season with salt and pepper.
Bring broth to a simmer in a medium saucepan over medium heat. Add cooked farro , stirring often, until heated through. Season farro with salt and pepper. Add butter and stir vigorously to combine and create a creamy texture. Add mushrooms, parsley, chives, and thyme; stir until evenly incorporated.
Serves 2 to 4.