Easy Recipe – Salmon Risotto

Even tough Spring is not exactly the best time of the year to prepare risotto, as In England as been quite chilly in the past days, I thought that a lovely Salmon Risotto might have been a good idea for dinner. A dear friend of mine told me this is his favourite risotto, and I have to say, since I tried it I loved it too! So here is a very quick and easy recipe about how to prepare it.

Ingredients Needed

1 cup of risotto rice

3 slides of salmon

1 leek

80g butter

mixed herbs (coriander, parsley, thyme)

lemon juice

½ glass of white wine

So to start we're going to golden the leek in a pan with some olive oil. When its done, we can add the rice, and let it toast for a few minutes (the grains will become almost transparent). We can add a bit of white whine, let it evaporate, and keep on cooking the rice adding a little water a time.

When the rice is half cooked, we can add the salmon. We can either use smoked salmon, and at this point we're adding it as it is and let it cook a bit with the rice. If you're using fresh salmon, you can add it to the rice after having cooked it for a bit in another pan, with some olive oil and pinch of salt.

When the rice is almost done we can turn the cooker off, and add some Parmisan cheese and flavoured butter. To prepare the flavoured butter, we just need to add some finely chopped herbs and a few drops of lemon juice to the butter, and mix well.

Add it to the rice, mix all the ingredients, and serve hot. Enjoy!