Let's start cooking!
Sauté the finely chopped onion in olive oil and add the risotto rice. Season with salt and pepper and add the wine and chicken stock. Once the risotto is boiling, simmer for 11 minutes on low heat. Turn out the risotto onto a plate, keeping the cooking juices separate.
Wrap the turkey pieces in bacon and fry them in butter until cooked. Crumble the Butter Waffle and mix with the grated parmesan cheese. Heat this up and mix to a fine crumble. Finally, heat the risotto together with the cooking liquid and the spinach. Serve the risotto in a mould and sprinkle with the crumble. Cut the turkey and place it next to the risotto.