Tomato Risotto with Basil and Smoked Salmon
- 1 finely chopped shallot
- 4 Tbsps olive oil
- 300 grams Arborio rice
- 1 Tbsp Tomato paste
- 200 milliliters dry white wine
- 1 l Vegetable broth
- 200 grams Cherry tomatoes
- 1 bunch Basil
- 200 grams sliced Smoked salmon
- 2 Tbsps Crème fraiche
- 50 grams freshly grated Parmesan
- Lime juice
- freshly ground peppers
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat the olive oil in a pan over medium heat and sauté the shallot until translucent. Add the rice and continue cooking until the rice is translucent. Stir in the tomato paste. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Meanwhile, rinse and halve the tomatoes.
Rinse the basil, shake dry, pluck the leaves and finely chop (reserving 4 leaves for garnish). Cut the salmon into thin strips.
Mix the creme fraiche, Parmesan, tomatoes, salmon and the finely chopped basil into the finished risotto. Season to taste with lime juice, salt and pepper. Garnish with the remaining basil leaves and serve.