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.
