Salmon risotto
Instructions
Dry the sliced onion with 50 g of butter, add the rice, roast it, spray it with wine and let evaporate.
Lead to stirring and cooking together gradually warm broth prepared with the nut.
Sauté the chopped salmon with a knob of butter, sprinkle with half of whiskey and combine the cream join seafood risotto sauce 5 minutes before end of cooking.
Finally complete with the remaining butter and whisky.
Ingredients and dosing for 4 persons
- 350 g of rice
- 70 g of butter
- 70 == G smoked salmon
- 80 g of cooking cream
- == 1 Small Onion
- 1 nut
- 1/2 shot of dry white wine
- Salt
- 1 dram of whisky