Today is a celebration of gourgaeus taste - Italian salmon risotto. What could be better? Fish, rice, lemon and italian cuisine!
Ingredients
- rice: 200 g (arborio)
- salmon: 150 Tbsp (fillet)
- lemon: 1 piece
- onion: 1 piece
- butter: 30 g
- garlic: 1 clove
- parmesan: 60 g
- salt: 1 pinch
- olive oil: 1 Tbsp
Metric Conversion
Stages of cooking
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Prepare the ingredients.
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Prepare hot boiling water. Peel the onion and cut it into cubes, chop the garlic. Cut the salmon in cubes and fry over medium heat for 5-7 minutes with olive oil and a pinch of salt.
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In a saucepan, heat the olive oil, fry the onions and garlic over high heat for 1 minute, stirring constantly.
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Add rice and fry constantly stirring for 2-3 minutes
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Pour boiling water so that it covers rice by 1.5-2 centimeters and simmer over medium heat until rice is ready (about 15 minutes)
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Add lemon zest, butter, half of the parmesan and mix.
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Add salmon pieces, salt, black pepper, cook for another 3 minutes and serve sprinkled with parmesan.