Buy all ingredients right below the recipe
Ingredients
- 300 g salmon fillet
- 210 g risotto rice
- 100 ml dry white wine
- 900 ml chicken broth
- 1 onion
- 1 bunch fresh dill
- 30 g Grana Padano
- 1 organic lemon
Pantry
- 1 tbsp vegetable oil
- 1 pinch salt
- 1 pinch ground pepper
Preparation
- 1Finely dice the onion and sauté until translucent in a pot with a little oil. Add the risotto rice and toast briefly until it glistens slightly. Deglaze with the white wine and let it reduce almost completely.
- 2Then pour in about a third of the chicken broth. Simmer, stirring constantly, until the liquid is almost absorbed. Repeat this process with the remaining broth until the rice is al dente and creamy.
- 3While the risotto is simmering, remove the skin from the salmon and cut it into cubes of approx. 1.5 cm. Lightly salt and fry until golden brown on all sides in a coated pan.
- 4Once the rice has reached the desired consistency, stir in the grated Grana Padano and finely chopped dill. The risotto should still be slightly liquid; if it's too firm, add another splash of broth. Season with lemon juice, salt, and pepper.
- 5Arrange the risotto on plates, distribute the fried salmon cubes on top, and serve garnished with fresh dill sprigs.
Tip
For a particularly intense aroma, you can also replace part of the chicken broth with fish stock. Make sure not to fry the salmon for too long so that it remains nice and juicy inside.
Gurkerl Küche
Ein Spritzer frischer Zitronensaft am Ende der Garzeit hebt die feinen Fischaromen hervor und verleiht dem Risotto eine wunderbare Frische. Servieren Sie dazu am besten den gleichen trockenen Weißwein, den Sie auch zum Kochen verwendet haben.