Description
Aromatic risotto with citrus notes perfectly complement a piece of baked salmon.
Ingredients
-
Figure
150 g
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Lime
1 piece
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Grapefruit
1 piece
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Dry white wine
50 ml
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Broth
200 ml
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Butter
2 Tbsp
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Parmesan
2 Tbsp
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Salt
-
Salmon
400 g
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Olive oil
2 Tbsp
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Spices
-
Onion
1 piece
Cooking
1. Salmon fillet cut into slices, salt, sprinkle with herbs, drizzle with olive oil, wrap in foil and bake in the oven at 180C until tender about 15 minutes.
2. Onion cut into cubes. Lime and grapefruit peel and films. cut into small pieces, juice save. In a pan melt the butter, 1 spoon, fry the onions until transparent.
3. In a pan add the rice.
4. Fry the rice until semi-transparent state.
5. Then, in small portions pour in the wine, stirring constantly. Cook until the wine is slightly evaporated.
6. Then gradually pour in the hot broth, stirring constantly. Then add to the pan slices of citrus fruit. Then pour in juice, mix well. Season with salt to taste. Add the remaining butter, the Parmesan, mix well.
7. Serve the risotto with a piece of salmon, sprinkled with Parmesan cheese. Bon appetit!
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