Salmon Risotto
⏳ Time
25 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Salmon Risotto
Ingredients
- Trout - 5.3 oz
- Arborio rice - 7.1 oz
- Shallot - 1.8 oz
- Parmesan Cheese - 1.8 oz
- Butter - 1.1 oz
- Dill - 0.2 oz
- Lemon - 1.4 oz
- Garlic - 1 clove
- Chicken Broth - 22 fl oz
- Dry White Wine - 2 fl oz
- Olive Oil - 0 fl oz
Step by Step guide
Step 1
Peel and finely chop the onion and garlic, grate the Parmesan cheese on a fine grater; bring the vegetable broth to a boil.
Step 2
Heat olive oil and 1/3 of the butter in a deep skillet over medium heat. Sauté the onion until translucent, about 1 minute. Add the garlic and cook for another 10 seconds. Stir in the rice and continue to sauté, stirring constantly, for an additional minute.
Step 3
Pour in 70 ml of dry white wine and let it evaporate. Add hot broth to the rice so that the broth is level with the rice, and simmer gently, stirring constantly and adding more broth as it evaporates, for 18 minutes.
Step 4
Juice the lemon, chop the dill; cut the fish into strips about 5 mm wide, season with salt and pepper, and drizzle with lemon juice.
Step 5
Add the remaining butter to the risotto, stir it in vigorously, season lightly with salt, add 1/3 of the Parmesan cheese, and mix well.
Step 6
Add the fish to the risotto, stir, and simmer for 30 seconds.
Step 7
Spoon the risotto onto plates, sprinkle with dill and the remaining parmesan, and serve.
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