Risotto rēmana me te apareka kākāriki me te rīhi taha ika (Schandmaul)

4 Tapahia nga riki me te 1 karika karika ki nga wahi iti, ka tapirihia he kanekane kuoro, tapatapahi rawa ranei. (nB hoki etahi fennel). Tapahia nga pito o te apareka kua horoia ka tapahia kia haurua. Kia rite ano te wehewehe i nga kakau ka tapahia ki nga rakau iti. A ape i te wahi o raro, te wahi rakau o te apareka. Kohia nga rēmana, tapahia nga toenga huawhenua ki nga waahanga nui. Tapahia kia 2 nga tōmato maroke ki roto i nga poraka iti. Tapahia te Parmesan.

Whakawerahia te hupa, mena karekau i te wa, me tapiri he tote nui. Whakawerahia te hinu oriwa i roto i te paraharaha nui, ka tunuhia nga riki me te karika me te kanekane mo etahi meneti. Tāpirihia te raihi me te parai mo etahi atu meneti e 2. Ki te āhua. ¼ pounamu. Deglaze te waina ma. Tahurihia te umu ki te wera reo. Mai i tera wa, ka tunua te risotto ki te ngau i te wa e whakaoho tonu ana, ka ringihia ki te pune hupa wera ia meneti. I muri i te 15 meneti ka tapirihia nga rakau apareka.

Now place three pans on the stove. Heat olive oil in one of them and sauté the coarsely chopped vegetables except for the remaining garlic. At the same time melt a large piece of butter in another one and add the asparagus tips and toss in the butter over medium heat. The separate Add tomatoes and keep warm on minimal heat. The risotto is now slowly approaching the desired creamy, firm consistency. After about 23 minutes, add the lemon juice. Now let the liquid reduce again. Deglaze the vegetables in the pan with a glass of white wine and a dash of soy sauce, reduce the heat if necessary. It shouldn’t boil, the salmon is just gently cooked in it. After about 25 minutes, the risotto is mixed with the desired amount of Parmesan and a piece of butter and shortly afterwards removed from the stove. Stir occasionally.

In the remaining pan, heat a large piece of butter and add the remaining cloves of garlic. Fry the scampi on both sides for a short time. In addition, briefly add the salmon slices to the pan with the vegetables and wine and let them steep for about 1-2 minutes. Put a ladle of risotto on a plate and garnish with asparagus tips. The scampi and salmon slices are placed around the outside. Finally sprinkle with a little pepper and then it’s called: Buon Apetit!