Herb risotto with smoked salmon and lemon dip

Ingredients for 4 servings:

• 1 liter chicken broth, hot, maybe a little less
• 2 onions, cut into small cubes
• 250 g risotto rice
• 100 ml white wine
• 1 pack of frozen mixed herbs
• 80 g Parmesan or Grana Padano, grated
• 2 tbsp butter
• 150 g smoked salmon, torn into bite-sized pieces
• 1 box of cress
• some clarified butter for frying
• 150 g crème fraîche
• 2 tbsp milk
• 1 lemon(s), organic, peel and juice
• Salt
• pepper
• chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

A simple and delicious combination

Sauté the diced onions in a little clarified butter, add the rice and fry for about 2 minutes, then deglaze with the white wine and reduce everything. Top up with a little hot stock until the rice is just covered. Cook uncovered for about 20 minutes, stirring frequently, adding more hot stock as soon as the rice is almost dry. Then add the frozen herbs, butter and cheese and season with the spices. The rice should be creamy and easy to pour off the spoon. For the lemon dip, mix the crème fraîche with the yogurt, a little grated lemon zest and about 1 tablespoon of lemon juice and season with the spices. Divide the finely shredded smoked salmon among the plates and add the risotto to the smoked salmon pieces. Serve with the chopped cress and a dollop of dip.