Risotto with leek and salmon
Creamy, aromatic risotto with the addition of distinct-tasting leek, served with steamed salmon.
Preparation: 50 min
Medium
Preparation: 50 min
Medium
Ingredients:
- 1 g white pepper
- 20 g broth paste - CVR
- 70 g shallots
- 150 g arborio rice
- 300 g vegetable stock - CVR
- 8 g garlic
- 3 g salt
- 60 g butter
- 80 g white dry wine
- 260 g leek
- 60 g Cheese, Parmezan
- 110 g Oil, olive
- 450 g Salmon, raw
- 1 g Lemon pepper
- 10 g Oregano, fresh
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup and weigh 450 grams of skinless salmon divided into three portions in it, add 3 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of lemon pepper, and set aside.
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