Risotto with salmon (2)
Instructions
Clean, wash and mince the shallots, sauté with 50 g of butter and, before browned, pour the rice and let it toast for a few minutes.
Add the wine and let it evaporate, then add hot broth.
Chop 1/3 of the salmon and add it to the rice, pouring more broth.
Cook the rice is al dente, add butter and lemon and the rest of the salmon into strips.
Ingredients and dosing for 6 persons
- 600 g of rice
- 100 g of smoked salmon
- 100 g of butter
- 200 cl of broth
- 1 shallot
- 1/2 cup of dry white wine
- 1 lemon (juice)