Ingredients
- 320 g Carnaroli rice
- 500 g fresh salmon
- 100 g Grana Padano PDO 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.
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 PDO Riserva. Serve the risotto nice and hot with extra Grana Padano PDO on the side.
