INGREDIENTS
* 2 cups (coffee cups) of risotto rice (Arborio)
* 2 pieces of salmon, 150 grams each
* 1.5 liters of homemade vegetable broth
* 1 onion
* 1 cup (coffee cup) of dry white wine
* zest and juice of 1/2 a Sicilian lemon
* 2 tablespoons of butter
* 4 tablespoons olive oil
* 1 cup (tea) of grated Parmesan cheese
Salt and freshly ground black pepper to taste.
* Chopped parsley to taste for serving (if desired)
* 2 liters of broth of your choice
Salmon:
Season the fillets with salt, the juice of half a lemon, and black pepper; let marinate for 40 minutes!
Grill it in a pan with olive oil, along with the risotto! Ask your partner for help, if needed!
Heat another pan over medium heat. Drizzle with 2 tablespoons of olive oil and a little butter, add the remaining half of the onion and half a clove of crushed garlic. Season with a pinch of salt and sauté until softened, about 3 minutes. Add the rice and stir well for 3 minutes to coat the grains with the oil and butter!
Pour in the wine and stir until it evaporates. Now add 1 ladle of broth and mix well. After this, keep stirring and continue adding broth until you reach the desired consistency for the risotto! On average, 20 minutes, the grain should be cooked but still firm in the center (al dente).
Finish with the juice of half a Sicilian lemon, zest to taste, Parmesan cheese, and 2 tablespoons of butter! Adjust the salt and add black pepper to taste!
Plate as desired and open a bottle of As Torres Chardonnay for pairing!
