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    Salmon Risotto with leek, lemon thyme and Grana Padano Riserva
    Difficulty
    Medium
    		Preparation
    T230 min
    		Servings for
    4 people
    RISOTTO CON SALMONE FRESCO p
    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

    Grana Padano RiservaRice

    Preparation

    STEP 1

    Fry the chopped leek in a casserole with a drizzle of olive oil, add the rice and toast it for a few minutes.

     


    STEP 2

    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.

     

    STEP 3

    When the risotto is cooked, add the turmeric, stir in the risotto over low heat with a knob of butter and the grated Grana Padano Riserva. Serve the risotto nice and hot with extra Grana Padano on the side.


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