This is rather a simple, modest, yet very flavourful, filling and soul-satisfying risotto dish that's quick and easy to make. From vegetables, fruit to meat, poultry, and seafood, the variations are endless, just like pasta. Get yourself a glass of Valpolicella Classico Superiore or Pinot Grigio if you prefer white, and enjoy!
Recipe adapted from Essen und Trinken
- 1 Onion, finely diced
- 3 tbsp Olive oil
- 150 g Risotto rice
- 1 clove Garlic, minced
- 50 ml White wine
- Salt and black pepper
- 200 g Salmon steak
- 500 ml Vegetable stock, hot
- 2 tbsp Chopped dill
- 2 tbsp Green peas
- 2 tbsp Creme fraiche
- Heat two tablespoons of olive oil in a skillet on medium heat. Add in the diced onion and stir until tender. Add in risotto rice and minced garlic. Stir until rice becomes translucent. Pour in the white wine. Simmer until the wine is absorbed.
- Cut the salmon into inch-sized dices. Season with salt and pepper. Heat one tablespoon of oil in a skillet over medium heat. Add in diced salmon and cook until lightly golden.
- Season the risotto with salt and pepper. When the wine is all absorbed, add half of the hot stock and keep stirring, until that has been absorbed. Pour in the rest of stock, stirring frequently until the rice is cooked al dente. This will take 20 minutes or more.
- Add in chopped dill, green peas and creme fraiche. When the rice is cooked, gently stir the pan-fried diced salmon into the risotto, and cook for a further 1-2 minutes to heat through. Season, to taste, with salt and black pepper and serve.