Risotto appeared in northern Italy, but later became popular in many other countries. It is a rice-based dish with the addition of meat or fish. A festive risotto is a recipe with salmon and champagne.
It is necessary
-
- 2 onions;
- 1 carrot;
- 1 parsley root;
- half a celery root;
- thyme sprigs;
- olive oil;
- salt;
- 400 g of rice;
- 100 g grated parmesan;
- 300 ml of champagne;
- half a glass of cream;
- 200 g smoked salmon.
Instructions
Step 1
Cook the vegetable broth. To do this, put in salted water cut in half and peeled onions, carrots, as well as coarsely chopped parsley and celery root. Simmer for an hour and a half and add a few sprigs of thyme at the end. If necessary, remove the emerging foam from the surface of the water. Cool the finished broth.
Step 2
Chop the onion finely and sauté in olive oil for five minutes. Then add rice to the same place. It is best to choose an Arborio variety, but another one available will do. The main thing is that the rice is polished. Fry it until it changes color from white to yellowish with a tint to brown. Add a little saffron to give the rice a nice color, season with salt, then pour in half the champagne you measured according to the recipe. It is best to choose dry or semi-dry wine, however, you should not look for an expensive variety for such use. Simmer the rice in it for about 15 minutes. Add 900 ml vegetable stock and cook until rice is tender.
Step 3
Cut the smoked salmon into cubes. Place it in a saucepan along with the cream and leftover champagne. Simmer for another 5 minutes. Add grated Parmesan to the finished dish, stir the rice and leave covered for a few minutes. Serve the risotto hot. If desired, decorate it with traditional Italian herbs - basil or thyme.
