Salmon risotto
Description
The dish is prepared without unnecessary complications. I borrowed this salmon risotto recipe from an Italian cookbook. We've made this dish three times following this recipe, and all three times it turned out excellent. So it's a tried-and-tested recipe—you can cook it with confidence, without worrying about the result ;) The finished dish is ready to be served.
Instructions
- 1
Step 1
Over medium heat, warm a suitable pan for preparing risotto and add the butter. Add the finely chopped onion to the heated butter and sauté over medium heat for a couple of minutes, then add the finely chopped garlic. As soon as the garlic begins to change color (about 30 seconds, no longer), pour in the wine and cook for 2 minutes. Then add the rice, stir well, and cook for another minute.
- 2
Step 2
Add half of the broth and cook for 20 minutes, stirring occasionally. When the broth has evaporated, add the mushrooms. Continue cooking the risotto, adding broth in small portions. The rice should simmer, but under no circumstances should it fry. Keep adding broth gradually until the rice is almost fully cooked.
- 3
Step 3
At the very end of cooking, add fish, cream cheese, herbs, spices, a little lemon zest, and lemon juice to the risotto. Cook for a couple more minutes, then remove from heat.
- 4
Step 4
Serve salmon risotto hot.