Grana Padano PDO's Salmon Risotto with Leek, Lemon, and Thyme
Ingredients
Method
- Fry the chopped leek in a casserole with a drizzle of olive oil, add the rice and toast it for a few minutes.
- Add the white wine and leave to evaporate then add the chopped salmon, a few sprigs of lemonade thyme and continue cooking for 15 minutes whilst adding ladles of boiling broth every time it has been absorbed, stirring carefully.
- When the risotto is cooked, add the turmeric, stir in the risotto over low heat with a knob of butter and the grated Grana Padano PDO Riserva. Serve the risotto nice and hot with extra Grana Padano PDO on the side.
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