Sicilian lemon risotto with grilled salmon and broccoli with garlic.

Se você gostar muito do azedinho do limão, colocar dois… Se gostar pouco (como eu) colocar apenas um limão siciliano. Arroz ao dente, 1L de água. Read more

🇧🇷Brazil

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View in original language

(Português)

150 min(s)

4 servings

Ivana Soares

@saleesivana

Ingredients
Recipe

Vegetable broth2 unit(s)
Arboreal Rice2 cup
Butter (with or without salt)4 tablespoon
Sicilian lemon1 unit(s)
Salt to taste
Water 1.5 to make it soft.1 l
Onion1 unit(s)
White wine1 cup
Parmesan cheese1 cup
Salmon (piece)2 unit(s)
Chimichurri to taste
Broccoli1 unit(s)
Garlic2 unit(s)

Put 1 liter of water in a pan until it boils.
When the water is boiling, lower the heat and add the vegetable broth, without turning off the heat.
Stir until the broth dissolves.
In another pan, place 2 tablespoons of butter and light the fire (medium) until it melts.
Add the diced onion to the pan with the butter and mix until the onion is very shiny.
Then add the 2 cups of arborio rice and mix well.
Increase the heat to high and add the white wine, stir well until it evaporates.
Add 1 cup of the water with the vegetable broth to the pan with the rice, stir well until most of the water has evaporated.
Add 1 cup of water again, until it evaporates, and stir the rice well.
Add 1 ladleful of water a third time, in the same way as the other times.
After this process, add half of the lemon juice to the pan with rice and stir well.
Again, add 1 ladle of water with the vegetable stock to the rice, stirring until the water evaporates.
Add 1 more shell, stir and add another shell of water after it evaporates.
Pour in the rest of the lemon juice and stir well until it evaporates.
After that, add 3 more ladles of water with vegetable broth to the rice, always stirring and waiting for the water to evaporate, as in the last few times.
Repeat the process until the rice is at the desired point, then add the grated cheese and salt to taste.
Turn off the fire and put the 2 tablespoons of butter in the rice, mix the butter.
Let the risotto rest for 5 minutes and add Sicilian lemon zest to garnish (optional).
For the salmon, heat olive oil in a skillet.
Fry the salmon on both sides.
To know when to turn: wait for the salmon to be half cooked.
Season with salt and chimichurri to taste.
Reserve.
For broccoli, cook, when a fork goes in easily, set aside.
Cut the garlic and thin slices, heat the skillet with olive oil and fry the garlic. Reserve.
With the same skillet, fry the broccoli, then put the garlic again, fry for 2 minutes. And it's ready.
Just assemble the dish and serve.

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Sicilian lemon risotto with grilled salmon and broccoli with garlic.

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