Mushroom Risotto with Smoked & Maple Turkey Breast

Preheat the air fryer to 150°C (300°F). Place the turkey breast in the basket and cook for 33 to 38 minutes. Set aside.

Clean and slice the mushrooms. Sauté them in a pan with olive oil until golden. Set aside.

In a large saucepan, melt half the butter with a bit of oil. Add the onion and garlic, and cook over low heat until translucent.

Stir in the rice and cook for 1–2 minutes, stirring constantly.

Pour in the white wine and stir until it evaporates.

Add a ladle of hot broth and stir until absorbed. Continue adding the broth one ladle at a time, stirring constantly, for about 20 minutes until the rice is creamy but still slightly firm. Add the sautéed mushrooms halfway through cooking.

Remove from heat, stir in the remaining butter and the Parmesan. Adjust seasoning. Cover and let rest for 2 minutes.

Slice the turkey breast and serve over the risotto. Garnish with fresh parsley or a drizzle of truffle oil to taste.