Smoked risotto
Instructions
Peel the shallot, slice it and let it dry to moderate flame, then add half of the chopped salmon coarsely.
After a few minutes throw rice, let it toast until they become translucent, then sprinkle with the wine that will evaporate.
Start adding the hot broth, one or two Cookware at a time and cook for about 12 minutes.
At this point, add the rice the smoked, cut into strips and stir to blend well.
Cook for 6-8 minutes, add salt, pepper and the remaining salmon in strips.
Ingredients and dosing for 4 persons
- 350 g of rice
- 150 g of smoked cheese
- 50 g of smoked salmon
- 1/2 cup of white wine
- 125 cl of broth
- 1 shallot
- 40 g of butter
- 2 tablespoons of olive oil
- Salt
- Pepper