Nothing like a good creamy risotto to enjoy a full and hearty dish… Today I present to you this seasonal version with shallots and salmon that go perfectly together.
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Leek and salmon risotto
| Preparation time | 30 Minutes |
Ingredients
- 1 an onion
- 1 leek
- olive oil
- 160 g Risotto Round Rice
- 5 a key white wine
- 60 a key vegetable broth
- 1 salmon slice (about 200g)
- 50 g grated parmesan
- fresh parsley
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instructions
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Finely chop the onions and shallots and fry them in a large skillet with oil for 5 minutes. Remove it from the skillet and set it aside.
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In the same pan, put the rice and roast it for a few minutes until it becomes a little transparent. (From this moment on, be careful when mixing the rice: you need to be flour so you don’t break the grains and thus release the starch; which makes the risotto soggy.)
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Then discard the white wine and wait for it to evaporate completely.
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Once the wine has completely evaporated, add a ladle of broth and mix gently. Wait until the water is absorbed before adding it to the ladle.
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Meanwhile, cut the salmon fillets into pieces. Add it to the risotto halfway through the cooking process along with the precooked shallots and onions.
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When all the broth is absorbed, add the grated Parmesan cheese and chopped parsley before eating!
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