Salmon Risotto with leek, lemon thyme and Grana Padano Riserva
Ingredients320 g Carnaroli rice
500 g fresh salmon
100 g Grana Padano Riserva
1 L vegetable stock
1 glass white wine
1/2 tsp turmeric
Extra virgin olive oil
Salt & pepper
PreparationFry 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.
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.