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INGREDIENTS
DIFFICULY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: HIGH
1 POUND WHITE RICE
2 LARGE CHOPPED ONIONS (FOR THE RISOTTO)
1/4 CUP CHOPPED ONION (FOR THE SALMON SAUCE)
5 TBSPOONS EXTRA VIRGIN OLIVE OIL
5 TBSPOONS UNSALTED BUTTER (FOR THE RISOTTO)
1/4 CUP UNSALTED BUTTER (FOR THE SALMON SAUCE)
1/2 CUP (100 ML) WHITE WINE (FOR THE RISOTTO)
1/4 CUP WHITE WINE (FOR THE SALMON SAUCE)
2 QUARTS (2 L.) SALTED WATER OR VEGETABLE BROTH, BOILING
SALT TO TASTE
1 CUP CUBED SMOKED SALMON
3/4 CUP (200 ML) PANNA COOKING CREAM
RECIPE
STAR WITH THE SALMON SAUCE.
IN A FRY PAN, OVER MEDIUM HEAT, MELT 1/4 CUP BUTTER.
ADD THE 1/4 CUP ONION MAKING SURE IT DOES NOT BROWN TOO MUCH.
ADD THE SALMON AND COOK
ADD THE 1/4 CUP WHITE WINE
ADD THE PANNA AND STIRR. SET A SIDE AND START THE RISOTTO
IN A LARGE SAUCEPAN PUT OLIVE OIL AND BUTTER. PLACE ON MEDIUN HEAT AND MELT THE BUTTER. PUT THE SALTED WATER OR BROTH TO BOIL.
ADD THE CHOPPED ONIONS AND SOME SALT.
COOK ON MEDIUM HEAT TILL THE ONIONS ARE GOLDEN.
ADD THE RICE AND COOK ABOUT 1 TO 2 MINUTES STIRRING CONSTANTLY.
ADD THE WHITE WINE AND KEEP ON COOKING.
ONCE THE WINE HAS EVAPORATED START ADDING THE BOILING WATER OR VEGETABLE BROTH, ONE TO TWO LADELS AT A TIME,AND LET EVAPORATE AFTER EACH ADDITION.
CONTINUE ON ADDIND THE BOILING WATER OR BROTH, STIRRING CONSTANTLY, UNTILL THE RICE IS COOKED.
ADD THE SALMON SAUCE. AMALGAMATE ALL INGREDIENTS AND ADJUST FOR SALT.
SERVE HOT AND ENJOY!!
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES