SALMON AND RISOTTO RECIPES

Steps:

• Heat the stock in a pan and simmer gently.
• In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
• Add the rice and stir for 2 minutes or until the rice is transparent.
• Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
• Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.

Steps:

• Peel the shallots and finely chop. Also chop the sprigs of dill, marjoram,and thyme.
• Cut the salmon into small cubes with a good kitchen knife.
• In a bowl, mix the butter with the grated lemon zest, and the chopped dill,marjoram, and thyme herbs. Add salt to taste. Set aside.
• In a pan, heat the extra virgin olive oil. Add the garlic and the salmon cubes.
• Cook for about 3 minutes. Add salt to taste. Once the salmon is cooked, take out the garlic and set aside.
• In a saucepan, heat 2 tablespoons of extra virgin olive oil. Then, add the chopped shallots.
• Add the rice and cook over high heat for a couple of minutes.
• Add the white wine, and stir. Then, add the broth gradually.
• When the rice looks almost cooked, add the previously cooked salmon. Add salt to taste. Cook until rice is well done. Remove from heat and place on a bowl.
• Add the butter mixture to the cooked rice, along with the Parmesan cheese.
• Add salt and pepper to taste.