Salmon risotto

Hello!

Today is a feast of taste! Fish, rice, lemon and Italian cuisine — what could be better?

Difficulty: 4/10
Cooking time: 30 min.
Number of servings: 2-3

Ingredients:

• Rice Arborio, 200 gr.
• Salmon, fillet 150 gr.
• Lemon, 1 PC.
• Onion, 1 PC.
• Butter, 30 gr.
• Garlic, 1 clove
• Parmesan cheese, 60 gr.
• Salt, olive oil, ground pepper

Boil a water (you can use vegetable or chicken broth).

Onions clean and cut into cubes, chop garlic finely, grate finely the zest of the 1/3 lemon, salmon cut into cubes, Parmesan grate on a fine grater.

In a saucepan, heat 1 tbsp olive oil and 1/3 butter. Fry the onion and garlic over high heat for a minute, stirring constantly.

Add the rice, and fry, stirring constantly, for two minutes.

Pour boiling water or broth so that liquid cover the rice for 1.5-2 centimeters and simmer over medium heat, stirring until almost cooked rice (15 minutes).

If the liquid has evaporated before the rice is ready, add a little and continue to cook.

Add half the lemon zest, the remaining butter, half the Parmesan and stir.

Add the cubes of salmon, sprinkle with lemon juice, salt, pepper to taste, stir and heat over low heat for three minutes.

Serve sprinkled with Parmesan, sprinkle lemon zest and some herbs.

Bon appetit!

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