Risotto with salmon (3)
Instructions
The dish that we propose has nothing to do with the various Salmon Pens or similar that found in the menus of all restaurants; This is a first light but hearty, almost a single dish, aromatic and refined; try it to believe it.
Wash it down with an aromatic white wine, if you like, slightly rough: a Mueller Turgau Tyrol recreation, for example, or a Cortese di Gavi.
Prepare first the court-bouillon for fish, putting salt in cold water all the aromas and boiling for half an hour; to give more flavor you can add a teaspoon of granular preparation for fish-based broth.
Turn off the heat and place the fish in the boiling broth, so that they bake slowly without boiling.
After a few minutes, remove the meat from the broth, remove the skin and any bones and cut up the meat into small pieces.
Meanwhile you heat a knob of butter in a crock pot or ceramic, and before the butter begins to sizzle, add thinly sliced shallots and cook over low heat without browned.
Add the rice, turn up the heat a little and let it toast briefly, stirring until it becomes well polished; tinged with a glassful of good dry white wine, maybe the same with that then why not accompany the dish.
Add a few ladles of broth, tomato paste (which will prepare a nice pinkish) and Cook, stirring often and adding boiling broth; After 10/12 minutes add the flesh of fish and finish the cooking, making sure that the risotto is always in the air.
When the beans are still good al dente, add a knob of butter, stir thoroughly and let cream to the pot covered for no longer than one minute.
Sprinkle with parsley and grated white pepper and serve immediately.
A white variant of this risotto can be made using salmon instead of soup as fish, mullet, angler fish and nasellini; There is a bit more work to clean and bone fish, but the result is equally guaranteed.
Ingredients and dosing for 4 persons
- 1 piece of fresh salmon (200 g)
- 300 g of vialone
- 1 shallot
- Butter
- White dry wine
- 1 tablespoon of tomato paste
- Fresh parsley finely chopped
- Freshly ground white pepper
- For the broth:
- 1 onion
- 1 costa of celery
- 1 small carrot
- 1 clove of garlic
- 1 sprig of parsley
- 1 lemon zest
- Salt