Creamy Risotto with Salmon
Main Course
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Cook Time
35 min
Servings
2
Difficulty
Medium
Prep Time
20 Min
Ingredients (10 ingredients)
-
2 Stück Shallots
-
40 g Parmigiano Reggiano
-
1 l Vegetable Stock
-
80 g Butter
-
250 g Risotto Rice
-
100 ml White Wine
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
2 Pck. Salmon Fillet (125 g each)
-
nach Geschmack Lemon Pepper
Preparation (7 steps)
Prepare shallots and parmesan
Peel and halve 2 shallots and place in the mixing bowl. Chop for 3 sec/speed 5. Add 40 g of Parmesankäse in pieces and grate for 10 sec/speed 10. Transfer and set aside.
Sauté shallots
Add 40 g of butter to the mixing bowl and sauté together with the chopped shallots for 2 min/120°C/speed 1.
Sauté rice
Add 250 g of risotto rice and sauté while stirring for 1 min/120°C/speed 1.
Deglaze with wine
Add 100 ml of white wine and let it reduce for 1 min/100°C/speed 1 without the measuring cup.
Cook risotto
Add 1 l of vegetable stock so that the rice is covered. Cook for 15 min/100°C/Reverse Speed speed 1 without the measuring cup. If necessary, add more stock through the lid opening during cooking as soon as the liquid has been absorbed by the rice.
Refine risotto
Add the remaining 40 g of butter and the grated parmesan. Season with salt and pepper and stir in for 1 min/60°C/Reverse Speed speed 1.
Prepare and serve salmon
Pat 2 packs of salmon fillet (125 g each) dry and cut into thin slices. Sprinkle with some lemon pepper. Arrange the risotto on plates and top with the salmon slices.
Finished cooking? Great! 🎉
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Allergens
- Fish
- Milk (including lactose)
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