Mama Della's Turkey Scaloppine With Tomato Risotto

Lightly season slices of turkey with salt and pepper and lay on sheet of plastic wrap. Next, layer sliced prosciutto onto turkey and smother with 1 tablespoon of basil pesto. Gently roll layered slices and plastic wrap into log shape and refrigerate 2-3 hours.

Steam asparagus to internal temperature of 120 degrees F. Shock in ice water 3 minutes to stop cooking.

To make sauce, julienne onions and saute in skillet with olive oil. Season sauteed onions with salt, cracked pepper and a dash of sugar.

Continue cooking until caramelization occurs, then deglaze with Marsala wine and reduce until wine is absorbed. Combine chicken stock, veal stock and chopped sage leaves and reduce by half.

To finish, combine reduction of strained chicken and veal stock with onions, then reduce until desired consistency is reached. Add 1 tablespoon butter. Keep sauce warm.

To make risotto, saute onions in skillet with olive oil. Add rice. Stir to coat with oil. Add wine and stir until it begins to be absorbed by rice.

Add sun-dried tomatoes, salt, pepper and 1 cup stock. Stir rice, adding stock 1 cup at a time until rice is creamy and tender. Finish by stirring in Parmesan and basil.

Pour in greased shallow pan. Cover with plastic wrap, smoothing top. Refrigerate until chilled. Cut rice in desired shapes and sear in olive oil. Keep warm.

Remove wrap from turkey-prosciutto rolls. Sear in olive oil until all sides are golden brown. Cook carrots in water with butter and sugar and salt and pepper to taste, until water evaporates. Keep warm. Reheat asparagus; season to taste. Saute chard.

Place risotto cake in center of plate, display vegetables and fried herbs around risotto. Slice scaloppine. Add to plates. Drizzle sage jus over top.