Creamy Salmon Risotto with Basil and Cherry Tomatoes
A true Italian risotto gets its creaminess not from cream but from choosing the right kind of rice – most often arborio. Chef Marcel Ihnačák made his excellent risotto with exactly that rice. First you prepare a base of spring onions and celery, then all you need to do is add the rice, dry white wine and gradually the remaining ingredients – and since this is a salmon risotto, above all the salmon, which you skin first. At the end, only a little Parmesan, cherry tomatoes and the rest of the wine poured into glasses are missing from perfection.
Prep: 45 min
Servings: 5
Energy: 102 kcal per serving
Method
01.
Heat the oil in a pan and fry the finely chopped celery and spring onions. Add the bay leaf, season with salt and pepper and add a little more oil if needed.…
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