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Garlic and Grilled Salmon Risotto
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Gilmar Sousa
@comidaevinho- Ingredients
- Recipe
- Arborio Rice200 g
- Chopped Onion40 g
- Minced garlic2 unit(s)
- Garlic50 g
- Vegetable broth (Meripox)1.5 l
- Butter20 g
- Saffron threads0.3 g
- Gorgonzola Cheese50 g
- Extra Virgin Olive Oil2 tablespoon
- Clean salmon fillets4 unit(s)
- Lemon1 unit(s)
- Spicy paprika to taste
- Thyme to taste
- Extra Virgin Olive Oil to taste
- Salt and Pepper to taste
- Risotto preparation: In a deep pan, brown the onion, the chopped garlic and the garlic in the butter along with the oil, add the saffron and stir well, then add the rice and let it fry, finally add the wine and stir for a minute.
- Add two ladles of broth at a time and stir constantly (add broth as it dries) season with salt and black pepper.
- When the rice reaches the point you like (traditional risotto is always al dente) turn off the heat.
- Add the gorgonzola cheese and mix well. Serve with the grilled salmon fillets drizzled with olive oil.
- Salmon preparation: Season the salmon fillets with the thyme, paprika, salt, pepper, lemon and olive oil. Let rest for 15 minutes
- Heat a high-sided frying pan well, add 2 tablespoons of oil, place the steaks skin side down first, leave for about 3 minutes, then turn the steaks and fry for another 3 minutes. (If you prefer the salmon well done, let it grill longer on both sides)
- Serve with the leek risotto drizzled with a drizzle of olive oil, it will be spectacular. Enjoy your food!!!
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