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Grilled Salmon with Gorgonzola Risotto, Grapes and Walnuts
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
2 servings
Pathrycia
@patromero- Ingredients
- Recipe
- Carrot1 unit(s)
- Onion2 unit(s)
- Salmon1 unit(s)
- Laurel - leaf1 unit(s)
- Thyme - branch1 unit(s)
- Arborio rice200 g
- Gorgonzola150 g
- Nuts30 g
- Green seedless grape100 g
- Dry white wine100 ml
- Salmon Filet400 g
- BROTH: Cut 1 onion, carrot and celery into large cubes. Heat a large pan with 2 strands of oil and brown the vegetables. Add the bay leaf, thyme and 2L of water and boil, covered, on low heat for 20min.
- RISOTTO: While the broth is cooking, cut the other onion into very small cubes. Cut the gorgonzola into medium cubes, the walnuts into smaller pieces and slice the grapes into 3 parts.
- RISOTTO: Heat another pan with 2 strands of oil and sauté the onion in cubes until translucent. Add the arborio rice and a pinch of salt and saute for another 3 min. Add the white wine, mix and cook until all the alcohol evaporates.
- RISOTTO: Add 2 ladles of broth and keep mixing. When it starts to dry, add 1 more ladle and do this for about 15 minutes on low heat. When the rice is almost al dente, add the chopped grapes, walnuts and gorgonzola. Mix well, taste and adjust salt and pepper to taste. If it gets a little dry, add a little more broth and mix
- RISOTTO: Add the gorgonzola, the grapes, the walnuts to the risotto along with one more ladle of stock and mix well. Adjust salt and ground pepper to taste. If the rice is still not al dente, add more broth and mix more.
- SALMAO: Cut the salmon filet into two parts. Season each with salt and pepper to taste. Heat a skillet with 2 strands of oil until very hot. Start by grilling the salmon on the side with the skin and grill for 7 minutes. Then grill each side for another 3-4min.
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