Roasted Steak with Rosemary Risotto

For the risotto

1. Finely dice shallots, wash and pluck the rosemary and roughly chop 2/3. Sweat the shallots in a saucepan with olive oil, add the risotto rice and let it turn to glass. Shortly beforehand add the 2/3 rosemary. Deglaze with the white wine and pour on the broth. Stir and gradually pour in the broth and stir. When the risotto is nice and thick, add a pinch of butter and fresh Parmesan to taste. Season to taste with salt and pepper. Briefly toast the rest of the whole rosemary in a pan and stir in. Arrange a small turret with a serving ring.

For the salmon steak

1. Just rinse the steaks, pat dry and season with salt and pepper. Heat some butter with olive oil in a pan and add 2 unpeeled cloves of garlic cut in the middle. Avoid the salmon steaks for 2-3 minutes on each side. Let the Danack rest in aluminum foil for about 5 minutes. If there is still rosemary left, just add half a twig to the packet. Arrange and serve with the risotto.

For the prawns

1. If you want to add a little highlight, you can serve 1-2 prawns. I got pre-cooked prawns and just put them in the hot pan for a minute without adding any heat. You shouldn’t fry them just get warm.