Ingredients
15cl of white wine
400g of risotto rice
1 leek
2 cloves of garlic
40g of butter
1/4 tsp turmeric or 1 pod saffron (optional)
40g of additional cold butter
40g of parmesan
Dill
1 lemon
Salt
Preparation
Step 1 Prepare the chicken stock;
Step 2 Fry the washed and chopped leek with the garlic and 40 g of butter over low heat for about 10 minutes, until the leek begins to soften (use a saucepan or wok that does not stick);
Step 3 Add rice and turmeric, sauté until grains become translucent;
Step 4 Add the white wine, stir and let it evaporate completely;
Step 5 Moisten with a ladle of broth and add the rest in several times, stirring regularly until the rice is cooked (the rice should be tender and slightly firm at the same time). Add salt during cooking if necessary (the broth is already salty, so I do not recommend it);
Step 6 At the end of cooking, add the crème fraîche or cold butter and the parmesan, stir gently.
Step 7 Just before serving, add the pepper, salmon strips, dill and lemon zest (the salmon should not be cooked!). Serve immediately because the risotto is not very good reheated!!!
Sources: Marmiton