Salmon Risotto

Ingredients

Scaled for your household (4 portions) · original serves 4

• Risotto rice320 g
• Salmon fillets400 g
• Garlic cloves2 clove
• Thyme3 sprig
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• White pepperto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Butter100 g
• Brown onion1
• Sunflower oil10 g
• White wine vinegar40 g
• White wine150 g
• Carrots1
• Celery1 stalk
• White peppercorns for broth10
• Shallot1
• Water1.5 L

Method

1. 1

   Simmer chopped broth vegetables and peppercorns in water for 30 minutes. Separately soften onion in oil for 10 minutes; add vinegar and wine and cook another 10–15 minutes.

2. 2

   Off heat, melt butter into onion reduction, strain and chill. Use 30 g of this acidic butter with garlic and thyme to brown cubed salmon; season, remove garlic and keep salmon warm.

3. 3

   Toast rice in the same pan. Add hot vegetable broth gradually, stirring for 15–20 minutes until rice is cooked.

4. 4

   Off heat, stir in remaining prepared acidic butter. Serve topped with salmon and white pepper.