Need any dinner tips on a tuesday? I made this risotto last wednesday – a perfect break in everyday life. Takes about 30 min to make.
You need (serves 2):
- 1tbsp oil
- 100g butter
- 1 onion (or 2 shallots)
- 300g risotto rice (I used Arborio)
- 75g cheese (I used Parmesan, Robiola is nice too)
- 100-200ml white wine
- 500ml vegetable stock
- 400g salmon
- 1/2 lemon
- salt & pepper
- 200g green beans
Chopp the onion:
Heat oil and 25g butter in a large pan over a medium heat. Add the onion and cook until soft and translucent, about 4-5 mins.
While the onion is cooking, take another pan and heat up the rice in 4-5 min til rice get a bit warm. The pan must be dry, no oil or butter.
Add the rice to onion and cook for a further 2 mins on a medium heat.
Turn up the heat and add the wine, let it bubble to evaporate the alcohol. (Wine… I always use a glass for wine not a measuring jar, so i can taste it a bit while the rest is cooking ;) I bought a 375ml bottle, perfect for cooking and half glass for each of us.
I wish i had homemade stock, it’s not so difficult to make, but i didn’t have time this time. So i used Knorr boiled in water.
Back to risotto… Once the wine has reduced, begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring continuously. The rice should always be moist, but not swimming in liquid. The process of adding and stirring should take about 16-20 mins, depending on what kind of risotto rice you use.
You don’t need to add beans or other vegetables, but I am addicted to something green in all food i make. I had som frozen green beans in my fridge, so I just put them in the stock to melt for a minute.
Good cheese makes a lot of risotto. I wanted to use Robiolo, but it was out of stock, so I picked Parmesan:
Taste that the rice is cooked enough before adding the cheese. If it’s still to hard add mor stock or just boiled water.
Time for salmon:
Season with salt and freshly ground black pepper and squeeze over the lemon juice:
Melt a bit of butter in a frying pan. Add the salmon skin-side down. Fry for 2-3 minutes, then turn the salmon over and fry for a further 2 minutes, or until cooked through. Squeeze over a little more lemon juice.
Add some cold butter to risotto and serve!
Buon appetito! ♥