Leek risotto with fried salmon

Ingredients for 4 servings:

• 1 large onion(s)
• 2 tbsp olive oil
• 300 g rice (risotto rice)
• 1 jar white wine
• 850 ml vegetable broth, hot
• 2 stalk(s) leeks
• 1 salmon fillet(s), frozen
• 1 piece(s) butter
• 1 handful of freshly grated Parmesan cheese
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

my favorite risotto

Sauté the onions in a large pot with olive oil until translucent. Add the rice and fry until translucent, stirring constantly. Deglaze with white wine. Once the wine has been absorbed by the rice, add enough stock to cover the rice. Stir frequently and simmer. As soon as there is no more liquid in the pot, add more stock. Stir. Clean the leeks, cut them into rings, and add them to the rice after about 10 minutes of cooking and stir in. Cut the salmon into bite-sized pieces, season with salt and pepper, and fry in a pan with hot olive oil. Continue adding the stock to the risotto until the rice is tender after 20-25 minutes and the stock has been absorbed. Stir in the butter and Parmesan cheese. Season with salt and pepper to taste. Let stand for a few more minutes with the lid closed. Transfer the risotto to plates and serve garnished with the fried salmon.