Smoked salmon risotto Ingredients: 1- leek - 40 g of - butter - 40 g of - additional cold butter or 4 tablespoons of crème fraîche (of your choice) - 1 teaspoon of - dill white pepper salt (optional) - 150 g of - smoked salmon - 15 cl of - white wine - 1.5 l of - chicken stock (approximately 3 cubes) - 400 g of - rice for risotto - 2 cloves of - garlic - 0.25 teaspoon of - turmeric or 1 pod of saffron (optional) - 40 g of - parmesan - 1 teaspoon of - lemon.
Utensils: 1 saucepan - 1 wok - 1 frying pan - 1 wooden spoon - 1 ladle - 1 kitchen scale -
Total time:
40 min
Preparation:
10 min -
Cooking:
30 min
Phase 1
Prepare the chicken stock.
Phase 2
Brown the washed and sliced leek with the garlic and 40 g of butter, over low heat for around 10 minutes, until the leek begins to melt (use a non-stick pan or wok).
Phase 3
Add the rice and turmeric, fry until the grains become translucent.
Phase 4
Add the white wine, stir and let it evaporate completely.
Phase 5
Add a ladle of stock and pour in the rest in several batches, stirring regularly until the rice is cooked (the rice should be tender and slightly firm at the same time). Saltduring cooking if necessary (the broth being already salty I do not recommend it).
Phase 6
At the end of cooking, add the crème fraîche or cold butter as well as the parmesan, stir gently.
Phase 7
Just before serving add the pepper, salmon strips, dill and lemon zest (the salmon must not cook!). Serve immediately because the risotto is not very good reheated!!!
Utensils: 1 saucepan - 1 wok - 1 frying pan - 1 wooden spoon - 1 ladle - 1 kitchen scale -
Total time:
40 min
Preparation:
10 min -
Cooking:
30 min
Phase 1
Prepare the chicken stock.
Phase 2
Brown the washed and sliced leek with the garlic and 40 g of butter, over low heat for around 10 minutes, until the leek begins to melt (use a non-stick pan or wok).
Phase 3
Add the rice and turmeric, fry until the grains become translucent.
Phase 4
Add the white wine, stir and let it evaporate completely.
Phase 5
Add a ladle of stock and pour in the rest in several batches, stirring regularly until the rice is cooked (the rice should be tender and slightly firm at the same time). Saltduring cooking if necessary (the broth being already salty I do not recommend it).
Phase 6
At the end of cooking, add the crème fraîche or cold butter as well as the parmesan, stir gently.
Phase 7
Just before serving add the pepper, salmon strips, dill and lemon zest (the salmon must not cook!). Serve immediately because the risotto is not very good reheated!!!