Risotto al Limone (con Salmone)
This dish marks my first ever risotto – and it has since become my signature plate. I love lemon and tend to use it generously, so a lemon risotto felt natural. Over time, I adapted it by adding gently cooked salmon and oven-roasted cherry tomatoes to balance the acidity of the lemon. I believe risotto should be cooked the way we approach any important project in life: with patience and attention. The broth must be added gradually, ladle by ladle, until the texture is just right.
2
servings10
minutes35
minutes45
minutesIngredients
200 g 200 risotto rice
1 small 1 shallot, finely chopped
2 tbsp 2 olive oil
200 ml 200 Trebbiano
50 g 50 mascarpone
700–900 700–900 ml vegetable broth (hot)
1 1 or 2 lemons
30 g 30 butter
40 g 40 Parmesan, grated
1 1 salmon fillet (200–300 g)
1 1 garlic clove
200 g 200 cherry tomatoes
1 pinch 1 of pepper
1 pinch 1 of salt
Chives (to finish)
Directions
- Heat the olive oil and sauté the shallot until it is translucent. Add the rice and toast briefly.
- Add the Trebbiano and simmer over a low heat. Once the wine has evaporated, gradually add the vegetable broth, adding only enough liquid to cover the surface of the rice each time. Once some of the broth has evaporated, add a little more and repeat until it is all used up.
- Add the mascarpone, salt and pepper, and mix well. Then add the juice of one lemon (I add the juice of two lemons to intensify the flavour).
- Toss the cherry tomatoes in olive oil and salt, then roast at 200 °C until soft and sweet.
- Season the salmon with salt, then gently cook it in butter with garlic until it is just done.
- Serve the risotto topped with the salmon and tomatoes. Finish with chives and extra Parmesan. I recommend tasting continuously and carefully adjusting the acidity
Equipment
- Wide saucepan
- Oven
- Small roasting dish
- Frying pan
- Ladle
Notes
- I recommend tasting continuously and carefully adjusting the acidity.
- The broth must be added gradually, ladle by ladle, until the texture is just right.