Flavors of lemon and parmesan, along with salmon and all with risotto rice, a dish that is wow! (Photo: Alon Mesika, Styling - Yael Magen)
Italian risotto, that sticky rice that slowly cooks in liquids with lots of spices, meets Norwegian salmon for a particularly successful European match. What more do you need? Maybe a glass of great white wine and you're all set.
Ingredients for 6-8 servings:
- 4 tablespoons olive oil
- 1 chopped onion
- 4 cloves garlic
- 350-400 g fresh salmon cut into medium cubes
- 2 cups arborio risotto rice
- 1 glass of dry white wine
- 2-3 tablespoons lemon juice
- 3-4 thyme stalks
- 4.5 cups boiling water or boiling vegetable broth
- 3/4 cup grated parmesan cheese
- 2 tsp. salt or to taste
- 3/4 tsp. fine black pepper
- 1/4 tsp. dried chili pepper
- Chopped basil or parsley leaves
- 3/4 cup breadcrumbs
Instructions:
1. Preheat oven to 180 degrees Celsius.
2. Heat a little olive oil in a low sutage pot that you can put in the oven and fry the salmon cubes on all sides for a nice golden brown (turn gently so they don't fall apart). Transfer to a plate.
3. Fry the onion in the same pot while stirring to golden. Add the garlic, stir and fry for another minute.
4. Add the rice, wine and lemon juice, stir and continue cooking until the liquids are absorbed.
5. Gradually start adding the boiling water: add about 3/4 cup at a time, stir and continue cooking while stirring occasionally until the liquids are absorbed.
6. Towards the end of cooking, when the rice is porridge and almost ready, add the cheese, spices, herbs and fried fish and stir gently. Taste and fix seasoning.
7. Sprinkle the breadcrumbs and bake in the oven under the grill for about 5 minutes to golden brown.
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Tags
- rice
- Sugat
- Salmon
- risotto