Risotto with Salmon and Dill

Ingredients

1 onion

3 tbsp sunflower oil

150 g Arborio rice

1 clove garlic

50 ml white wine

1 bunch dill

2 tbsp sour cream

320 g salmon

Salt to taste

Pepper to taste

Peel and finely chop the onion, fry in 1 tbsp oil until translucent. Add the rice and squeeze out the garlic clove, stir, and simmer for 1 minute.

Add the wine and let it evaporate. Once the wine has evaporated, begin adding the broth in small portions. Add the next portion only when the previous one has been completely absorbed.

By the end, the rice should be soft but still have a firm center. The risotto shouldn't be dry, but rather resemble a very thick soup.

Meanwhile, finely chop the dill and mix it with the crème fraîche. Cut the salmon into 3-4 cm cubes, season with salt and pepper, and fry the fish pieces in 2 tablespoons of oil over medium heat for 6 minutes. Then, set aside in a warm place.

When the rice is ready, stir in the crème fraîche, season with salt and pepper, and mix well. Place the risotto and fish on a plate and serve.

Enjoy!