Salmon Risotto

1. 1

   Start by sauteing the chopped onion

2. 2

   Add the rice and brown it, stirring constantly so it doesn't burn, for almost 10 min.

3. 3

   Add the wine and stir until it's absorbed by the rice

4. 4

   On a side pot, heat the broth, and keep it hot (almost boiling) for the next 20 minutes.

5. 5

   Add 1 cup of the hot vegetable broth, and stir until it's absorbed by the rice.

6. 6

   Keep adding hot broth and stirring until its absorbed, then add more broth.

7. 7

   After 5 minutes add the chopped smoked salmon and stir well.

8. 8

   For 20 minutes do this repeatedly: add broth, stir until it's absorbed, add more broth.

9. 9

   2 minutes before the end, add the Parmesan cheese and stir.

10. 10

    Add the butter, and stir.

11. 11

    Add the parsley, stir well.

12. 12

    Remove from the stove, cover and serve it after 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.