Saffron Risotto with Smoked Salmon
The vibrant colour of saffron and the strong flavours of smoked salmon are the perfect combination. The result is a meal full of colour and flavour.
Ingredients
-
Cheese shavings
-
2 tablespoons mascarpone cheese
-
Extra Virgin Olive Oil
-
Pepper
Preparation Method
- Start by making vegetable stock or you can use an already made/frozen stock.
- In a pan, start by putting leek and a string of olive oil, let it fry, and color.
- Add the rice and the saffron and fry for “a few minutes”, then refresh with white wine. Lower the heat and let the alcohol evaporate.
- Start adding broth, stirring constantly. With a spoon verify that the risotto needs more broth when it makes a “road” and the risotto doesn’t stick together anymore.
- Keep adding the broth until the rice is cooked.
- Adjust the seasoning, turn off the heat and add the mascarpone.
- Finish with smoked salmon and cheese flakes.
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