Risotto with fresh salmon and curgettes
Ingredients
Serves 4
- 50 gms butter
- A little olive oil
- 1 onion, finely chopped
- 300 gms risotto rise (preferably Carnaroli)
- 1 litre chicken stock
- half a glass of white wine
- salt, pepper
- 500 gms poached fresh salmon
- 2 courgettes chopped
Preparation
Method
As with all risotto dishes, heat the oil and half the butter in a pan and gently fry the onion and courgettes until soft.
Add the rice, stirring all the time, until the grains are coated in fat and slightly translucent.
Stir in the wine and then add the hot stock.
Little by little, waiting for each quantity of stock to be absorbed before adding more.
Keep stirring. Once the risotto is creamy add the salmon when all is hot. Add remaining butter. Season to taste with salt and pepper.
Did you know?
It was in Milan where the rice met its delicious destiny. Milan had been under Spanish rule for almost two centuries (hence the similar evolution of paella in Spain), and rice had become a staple. Slow-cooking also dominated the culinary landscape of the region, with Ossobucco a long-held favourite. The slow-cooking principles were combined with the local rice, emphasising the rich flavours, and spices (particularly saffron) for which the area was known, to create ‘Risotto alla Milanese’.