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Constantly_experimenting
Risotto with white wine and salmon
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Ingredients
Directions
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Heat the oil in a thick-bottomed pan and fry the onion and tarragon for about 5 minutes on low setting.
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Stir in the rice and let lightly stir until all the grains shine.
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Extinguish with the wine and let it boil at high speed.
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Then pour the hot stock little by little and keep stirring until the rice has absorbed the moisture. Add enough broth and let it be absorbed by the rice again.
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After about 15 minutes, carefully sauté the salmon through the rice. Add the last stock and boil for another 5 minutes while stirring.
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Turn off the heat source and stir in the butter.
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Serve the risotto with a piece of arugula, possibly some cheese on top.
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Nutrition
560Calories
Sodium0% DV0g
Fat34% DV22g
Protein42% DV21g
Carbs20% DV61g
Fiber0% DV0g
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