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    Salmon Risotto with leek, lemon thyme and Grana Padano Riserva

    Medium
    4 people
    T230 min
    Gluten free

    Ingredients

    • 320 g Carnaroli rice
    • 500 g fresh salmon
    • 100 g Grana Padano Riserva
    • 1 L vegetable stock
    • 1 glass white wine
    • 50 butter
    • 1 leek
    • 1/2 tsp turmeric
    • Lemon thyme
    • Extra virgin olive oil
    • Salt & pepper

      Preparation

      STEP 1

      Fry the chopped leek in a casserole with a drizzle of olive oil, add the rice and toast it for a few minutes.

       

      STEP 2

      Add the white wine and leave to evaporate then add the chopped salmon, a few sprigs of lemonade thyme and continue cooking for 15 minutes whilst adding ladles of boiling broth every time it has been absorbed, stirring carefully.

       

      STEP 3

      When the risotto is cooked, add the turmeric, stir in the risotto over low heat with a knob of butter and the grated Grana Padano Riserva. Serve the risotto nice and hot with extra Grana Padano on the side.