Medium
4 people
30 min
Gluten free
Ingredients
320 g Carnaroli rice
500 g fresh salmon
100 g Grana Padano Riserva
1 L vegetable stock
1 glass white wine
50 butter
1 leek
1/2 tsp turmeric
Lemon thyme
Extra virgin olive oil
Salt & pepper
Preparation
Fry the chopped leek in a casserole with a drizzle of olive oil, add the rice and toast it for a few minutes.
Add the white wine and leave to evaporate then add the chopped salmon, a few sprigs of lemonade thyme and continue cooking for 15 minutes whilst adding ladles of boiling broth every time it has been absorbed, stirring carefully.
