Che mangiamo stasera? Melon and salmon risotto

Melon and salmon risotto

Melon and salmon risotto

Melon and salmon risotto

Portata: First_course

Difficulty: Easy
Cooking time: 40 minutes

Fish and fruit is a winning combination, the salty sea kissing sweet and juicy fruit flavor ... a Union which draws far eastern flavors.
A variation of the dish can be made with swordfish and white melon

Ingredients

  • Rice 300 g (2 handfuls of rice per person and one for the pot)
  • Medium melon
  • 100 g smoked salmon
  • Shallots
  • A knob of butter
  • 2 tablespoons vegetable stock
  • A glass of white wine or brandy

Instructions

  • Fill a saucepan with water, put the powdered soup and let go over low heat
  • Mince the shallots
  • Pit with a spoon the melon on a sieve, so that you can get some juice.
  • Cut the melon into slices thin enough and put 2 by
  • Cut the other cloves diced
  • Dice the salmon
  • Prepare the sauce
  • Pour in the rice and toast for a minute.
  • Pour the brandy and continue shooting.
  • When the brandy it will be absorbed/evaporated, add the juice and half of the melon cubes.
  • Continue turning for about 10 minutes, adding a little broth. The risotto should never be left still talking dry.
  • Add half the salmon and continue for another 10 minutes.
  • Add the remaining melon and turn for another 5 minutes.
  • Set aside some striciolina salmon and put the rest into the rice and continue up to cooking.
  • Stir in a knob of butter
  • Put in the middle of the plate the two wedges of melon to form a circle.
  • Place the cookie cutters at the Center and pour in the rice.
  • Complete putting over the salmon and remove the cookie cutters
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