Description
A very unusual variant of risotto with Apple, smoked salmon and mascarpone cheese. For a long time I went around and around and did not dare to cook, but the result made me very happy!! It was very tasty! For this risotto we suggest to take the rice varieties of Arborio, it turns the risotto a creamy consistency desired. Soon Valentine's day, if You haven't decided on a menu we suggest that such an option!
Ingredients
-
Broth
1.5 l
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Apple
1 piece
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Onion
0.5 piece
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Dry white wine
150 ml
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Mascarpone
2 Tbsp
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Parmesan
1 Tbsp
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Parsley
0.5 coup
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Salt
-
Lemon peel
1 Tbsp
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Olive oil
2 Tbsp
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Salmon
150 g
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Figure
350 g
Cooking
To prepare vegetable broth: I cook carrots, onions, celery, put a few peas of black pepper, bring to a boil and cook 20 minutes. Broth need a hot support it on low heat while cooking the risotto.
Chop the onion.
Apple peel, cut into cubes.
Salmon and finely chop. Parsley finely chopped.
Fry the onions in olive oil until clear.
To the onions add the Apple and fry for one minute.
Add to the onion Fig. The rice is washed!! Fry the rice for a few minutes, stirring constantly, the rice should be translucent.
Pour in the wine, let it evaporate.
Pour 2 ladle of hot broth, cook over medium heat, stirring occasionally. Pour the hot broth as it is absorbed, stirring constantly. To cook risotto in 16 minutes.
Risotto remove from heat, add salmon, mascarpone, grated Parmesan, and parsley. Stir, cover the lid for 5 minutes.
When serving, sprinkle with grated zest.
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