Salmon risotto with poppy seeds

Salmon risotto is a classic, but we propose the interesting variant given by the presence of poppy seeds as a topping, that confer a special flavor and aroma to the dish.

20
10
4
10 oz risotto rice ( 300 g )
5 oz smoked salmon ( 150 g )
2 oz butter ( 50 g )
2 shallots
1/4 cup martini dry or a fruity gin or wine ( 50 ml )
4 1/4 cups vegetable broth ( 500 ml )
parsley ( to taste )
1 tbsp toasted poppy seeds
salt ( to taste )
pepper ( to taste )
creme fraiche ( to taste )


Prepare the ingredients

Peel and thinly chop the shallots; chop 3,5 ounces of smoked salmon and cut the remaining salmon into strips; chop the parsley. In a casserole pot let melt half of the butter and toast in it the chopped shallots until they start to get brown.

Cook the rice

Add the rice, let it toast for a few moments and, when it's hot, wet it with a drizzle of Martini dry or a fruity gin or wine, and let it evaporate on high heat. Add two ladles of broth and lower the heat to complete the cooking; if needed, gradually add more pre-heated broth during the cooking.

Complete your risotto

When the rice is cooked, remove it from the heat, mix the rice with the remaining butter, and add the chopped salmon and the parsley; season with salt and mix. Distribute the rice on the plates, and complete them decorating with the salmon strips, some crème fraîche, then season with pepper and poppy seeds.

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