Preparation: 15 minutes • Cooking time: 30 minutes
Ingredients for 4 people
- 320 g risotto rice
- 200 g smoked salmon
- 2 leeks
- 1 shallot
- 1 litre vegetable stock
- 10 cl dry white wine
- 40 g grated Parmesan
- 30 g butter
- 2 tablespoons olive oil
- ½ lemon
- A few sprigs of dill
- Pepper
Preparation
For the risotto
- Clean the leeks thoroughly, then slice them finely.
- Finely chop the shallot.
- Heat the olive oil in a large saucepan. Add the shallot and leeks, then cook over low heat for 5 to 7 minutes.
- Add the rice and stir for 1 to 2 minutes, until the grains become slightly translucent.
- Pour in the white wine and let it evaporate.
- Gradually add the hot stock, one ladleful at a time, stirring regularly. Wait until the liquid is almost absorbed before adding the next ladleful.
- Continue cooking for about 18 minutes, until the rice is creamy and still slightly firm at the centre.
To finish
- Remove from the heat, add the butter and Parmesan, and stir gently.
- Cut the smoked salmon into strips.
- Add two thirds of the salmon to the risotto, along with a few drops of lemon juice and some chopped dill.
- Season with pepper. Taste before adding salt: the smoked salmon and Parmesan already provide a certain amount of saltiness.
For serving
- Divide the risotto between deep plates.
- Add the remaining strips of smoked salmon.
- Sprinkle with fresh dill and serve immediately.
Preparation tip
Risotto is best enjoyed as soon as it is ready. Prepare all the ingredients in advance so that you can focus on cooking the rice and achieve a perfectly creamy texture.