Born to promote the authentic Italian food. With Love ❤️

Risotto with leek cream, salmon and fennel shoots

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
30 minutes
INGREDIENTS PER 6 PEOPLE

Carnaroli rice, 21oz
Leek sauce, 10.5oz
Vegetable broth, 1.8oz
Extra virgin olive oil, 5.3oz
Fresh salmon, 10.5oz
Fennels with shoots, 17.6oz
White wine, 3.5oz
Pepper

PROCEDURE

While making the broth, heat 2.6 oz of extra virgin olive oil in a saucepan and toast the rice for a few minutes; then douse with the white wine and let it evaporate. Continue the cooking by adding the broth little by little. Five minutes before rice cooking is over, add the salmon, previously diced, and the leek sauce. Keep heating for two more minutes then remove the saucepan from the heat source and let it stand for a few minutes, covered with a towel. After that, add the oil left, the fennel shoots and serve with abundant pepper.

Recipe by chef Giovanni Pace

Thanks to Menù

Facebook
Instagram