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Smoked Salmon Risotto

Smoked Salmon Risotto

Here’s an easy recipe… ideal for a quick lunch or as a starter.

Ingredients for 4:

  • 300g carnaroli rice
  • 1 small onion
  • 1 large potato
  • 1 fennel bulb
  • 200g smoked salmon
  • half glass of white wine
  • knob of butter
  • 500ml stock
  • 150g Greek yogurt

Finely chop the onion. Peel and cut the potatoes in small cubes. Cut the fennel bulb in half lengthwise and slice it finely. Take a pan with high borders melt the knob of butter on medium heat, add the chopped onion, potatoes and fennel. Leave until onion is transparent.

Add the rice and toast it for 2 minutes. Pour the wine and let it evaporate. In the meantime keep stirring so the rice won’t stick together. When the wine evaporates start adding the stock little by little until the rice is cooked according to the time indicated on its packet.

Just before the rice is ready add the salmon cut into slices. Switch off the burner and add the Greek yogurt. Mix well and leave to stand for 2 minutes. Serve into plates and decorate with the top parts of the fennel including the leaves.


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