Recipe Risotto With Salmon And Artichokes

Ingredients:

120 grams of Carnaroli rice, 2 artichokes, 250 grams of salmon fillet, 1 sprig of parsley, 30 grams of onion, 100 grams of tomato sauce, 1/2 glass of white wine, wild fennel and mint as required.

Doses for: 2 persone realization time: 25 minutes

Recipe:

We begin to prepare the risotto starting from the strictly fresh salmon: fillet it, remove the skin and cut it into cubes. Proceed by making the sauce: in a pan pour a tablespoon of extra virgin olive oil, heat the pan over low heat and pour in the chopped parsley, finely chopped onion and salmon. We cook for a few minutes, add the pepper and pour a dash of white wine to blend it all. When the wine has evaporated, add the tomato puree, season with salt and mix everything on the heat for about a minute. Toast the rice (dry) in a narrow and high saucepan without adding fat. Once the rice is toasted, add the boiling salted water with a ladle at a time, then add the artichoke cut into thin slices, the mint leaves and then add a few more drops of wine. We continue to mix often to prevent the rice from sticking always adding a ladle at a time of water and proceeding with cooking for about 10 minutes. When there are 2 minutes left to cook the risotto, put the sauce with the salmon in the pan where there is rice and artichokes. We mix everything well until cooked with another two tablespoons of water. Once the fire is out, add cold butter and Parmesan and stir well until the butter has completely melted. Now we can dish up garnishing with some fennel.

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