Dill and Lemon Risotto with Smoked Salmon
ready in 1 hr 5 min.
- 1 onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 400 grams Arborio rice
- 250 milliliters dry white wine
- 1 lemon (juice and finely grated zest)
- 1 l Chicken broth
- 400 grams Smoked salmon
- 4 Tbsps freshly chopped Dill
- 4 Tbsps freshly grated Parmesan
- 2 Tbsps butter
- Sea salt
- freshly ground peppers
- Lemon peel (for garnish)
Peel onion and garlic, finely chop and sauté in a pan with olive oil. Rinse rice, add to the pan and fry briefly. Deglaze the pan with white wine. Let cook for approximately 3 minutes, then add lemon juice, lemon zest and deglaze with a little chicken broth.
Cook risotto over medium heat, stirring constantly. Add a little chicken broth, let soak into rice and add a little more broth while stirring constantly. Continue until rice is creamy and has a light bite (approximately 20 minutes).
Cut smoked salmon into bite size pieces and stir into the risotto. Finally, stir in chopped dill, parmesan and butter. Season with salt and pepper and serve immediately garnished with lemon zest.