John Myers
Salmon Risotto
The perfect salmon risotto recipe with a picture and simple step-by-step instructions.
- 1 piece Onion
- 3 tbsp Oil
- 150 g Risotto rice
- 1 piece Clove of garlic
- 50 ml White wine
- 500 Ml Vegetable broth
- 0,5 bunch Dill
- 2 El Creme fraiche Cheese
- 0,5 bunch Chives
- 320 g Salmon
- 1 El Butter
- Finely dice the onion and fry in 1 tablespoon oil with the crushed garlic clove. Add rice. Deglaze with wine and allow to evaporate. Pour in the broth until the rice is just covered. Cook over a medium heat for about 25 minutes, keep adding the stock and stirring.
- In the meantime, pluck the dill tips off and mix with the chopped creme fraiche. Cut the chives into rolls. Cut salmon without skin into 3 cm cubes and season with salt and pepper. Fry all over in the remaining oil (about 6 minutes) then keep warm.
- Melt the butter in a pan and add the chives. Stir the dill cream into the finished risotto and season with salt and pepper. Top with cubed salmon and chive butter.
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