Risotto with smoked salmon

Name: risotto with smoked salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 celery; 2 shallot; 100 g smoked salmon; 2 el traditional olive oil; 300 g risotto rice; 750 ml garden broth broth from tablet; 100 g fresh cream cheese natural

Delicious risotto with smoked salmon, cream cheese and celery.

Ingredients

Directions

Cut the celery into thin loops, keeping the leaves separate for garnishing.
Chop the shallots and cut the smoked salmon into strips.
Heat the oil in a frying pan and fry the shallots for 1 min.
Stir in the rice and cook gently until all the grains are shiny and transparent.
Stir the celery through the rice and pour the garden broth partially in the pan.
Heat over low heat until the stock is completely absorbed by the rice. Stir frequently with a wooden spoon.
Then pour a dash of the rest of the broth into the rice.
Allow to be fully absorbed before stirring the next shoot.
Continue until the risotto is cooked and smooth after 20-25 minutes.
Slice the celery leaves.
Remove the pan from the heat and stir the cream cheese through the risotto. Season with salt and pepper.
Spoon the risotto into deep plates and garnish with the salmon strips and celery leaves.