In a deep pan heat the oil over a medium to high heat. Once heated add the shallots and garlic and fry for 2-3 minutes.

Add the turkey breast and cook till browned.

Next add the rice. It is very important not to leave the pan unattended at this point and to continuously stir the rice so it starts to absorb all the flavours but doesn't brown. It should begin to look translucent after 2-3 minutes

Pour in the white wine, but keep stirring! After a few minutes the rice should have absorbed most of the liquid.

This is when you can start adding the stock, around 200ml's at a time. Turn the heat down to a simmer so the liquid has time to be absorbed and doesn't boil off, stirring frequently so the rice doesn't catch.

As each portion of liquid is absorbed add another portion until it is all gone. Hopefully you rice is perfectly cooked at this point (if it is still a little too al-dente for your taste then add 200mls of boiling water or more stock until you are happy)

Remove the pan from the heat and stir in the knob of butter and half the parmesan

Plate up the risotto and top with a sprinkling of cranberries and the last of the parmesan

Enjoy!