Preparation time: 30 minutes
Cooking time: 20 minutes
Servings: 2
Ingredients
- 1 tube of Salmon Duo (fresh salmon and smoked salmon)
- 200 g Arborio rice
- 1 liter of hot vegetable broth
- 125 ml (1/2 cup) dry white wine
- 1 small shallot, finely chopped
- 30 ml (2 tbsp) olive oil
- 125 ml (1/2 cup) grated Parmesan cheese
- 15 ml (1 tbsp) butter
- 15 ml (1 tbsp) lemon juice
- 15 ml (1 tbsp) fresh basil, chopped
- 4 sun-dried tomatoes, chopped
- 8 green olives, sliced
- 15 ml (1 tbsp) balsamic vinegar
- Salt and pepper, to taste
Preparation
- In a bowl, mix the fresh salmon tube with chopped sundried tomatoes, green olives, balsamic vinegar, 15 ml (1 tbsp) olive oil, and chopped basil. Season with salt and pepper. Set aside to cool.
- Heat the remaining olive oil in a saucepan over medium heat. Add the shallot and sauté until translucent.
- Add the Arborio rice and stir for 1-2 minutes until the grains are pearly. Pour in the white wine and cook, stirring, until evaporated.
- Add a ladle of hot broth and stir until the liquid is absorbed. Repeat this process until the rice is cooked (about 18-20 minutes), while adding the broth a little at a time.
- Stir the grated Parmesan cheese and butter into the risotto. Season with salt and pepper to taste.
- Serve the risotto on plates. Carefully spoon the marinated raw salmon mixture on top of the risotto just before serving.
