Salmon and Dill Risotto
45 min
Under an hour
Sezamo
Preparation method
1
Finely chop the onion and sauté it in a pot with a little oil until translucent. Add the rice and briefly sauté it with the onion. Pour in the white wine and let it evaporate completely.
2
Start adding the warm broth, ladle by ladle. Stir constantly and wait for the liquid to be absorbed before adding the next ladle. Continue the process until the rice is cooked al dente and has a creamy consistency.
3
Meanwhile, remove the salmon skin and cut it into cubes of approximately 1.5 cm. Season them with a little salt and fry them in a non-stick pan on all sides until golden.
Chef's tip
For a perfect risotto, always use warm broth; cold broth will stop the cooking process of the rice every time you add it.
Ingredients
Price per portion:RON 99.77
INGREDIENTS
BASIC PRODUCTS
Nutritional values
Energy value
3284.44 kJ785 kCalFats
35 gCarbohydrates
75 gProtein
42 gWe Also Recommend
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25 min
Under an hour
