Salmon Risotto

Ingredients

Arborio rice 200g

Broth 500ml

Salmon 250g

Butter 15g

Green onion

Cucumber 1/2

Dry white wine 75ml

Tarragon 3 tsp

Salt

Pepper

Parmesan cheese

The broth should be hot, so keep the pan over low heat. Melt the butter in a heavy-bottomed saucepan or frying pan. Add the chopped white part of the green onion. Peel the cucumber and remove the seeds (with a teaspoon). Chop finely. Add to the onion. Fry for 2-3 minutes, being careful not to discolor it.

Add the rice, stirring until the rice is completely coated in the oil and translucent. Add the white wine. Stir constantly! Let the wine evaporate. Add a ladleful of broth. Stir! Once the rice has absorbed the liquid, add another ladleful of broth. Stir! This process takes about 20 minutes; the rice should be al dente, not overcooked.

Add the diced salmon and chopped tarragon to the rice. Season with salt and pepper to taste, stir, cover, and let sit for 5 minutes. Serve the risotto with grated Parmesan and wine.

Enjoy!