ingredients
250 g Arborio rice
100 g of cream to salmon
50 g of smoked salmon
a shallot
½ cup dry white wine
a teaspoon of double concentrated tomato
a quart of fish stock
an untreated lemon
chive
20 g of butter
salt
preparation
1) Stew finely chopped shallots in a saucepan with the butter and a spoonful of hot water for 2-3 minutes, add the rice and toast for half a minute, stirring, moisten with the wine, let it evaporate, add the concentrate and bring the cook risotto combining the boiling broth, little by little.
2) Add at the end of cooking, cream, salmon, turn off the heat and stir to mix up the mixture.
Divide the risotto into warm plates, place the center with a slice of gently smoked salmon and sprinkle all over with the grated rind of half a lemon and a teaspoon of chopped chives. If you like, decorated dishes with 2 stems of chives.
250 g Arborio rice
100 g of cream to salmon
50 g of smoked salmon
a shallot
½ cup dry white wine
a teaspoon of double concentrated tomato
a quart of fish stock
an untreated lemon
chive
20 g of butter
salt
preparation
1) Stew finely chopped shallots in a saucepan with the butter and a spoonful of hot water for 2-3 minutes, add the rice and toast for half a minute, stirring, moisten with the wine, let it evaporate, add the concentrate and bring the cook risotto combining the boiling broth, little by little.
2) Add at the end of cooking, cream, salmon, turn off the heat and stir to mix up the mixture.
Divide the risotto into warm plates, place the center with a slice of gently smoked salmon and sprinkle all over with the grated rind of half a lemon and a teaspoon of chopped chives. If you like, decorated dishes with 2 stems of chives.
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