Italian cookie easy

Italian cookie easy

Thursday, January 12, 2012

Creamy risotto with salmon

 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
20 g of butter


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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