Salmon risotto with celery

Name: salmon risotto with celery
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 bush celery; 300 g frozen wild salmon thawed; 750 g vegetable stock of tablet; 1 onion; 2 el traditional olive oil; 300 g risotto rice; 125 ml fresh cream; 100 g Parmigiano Reggiano flakes container 100 g

Summer dish of risotto with celery, wild salmon, onion and parmigiano.

Ingredients

Directions

Keep the leaves of the celery apart, cut the stalks into curves. Cut the salmon fillet into cubes. Bring the broth to the boil. Chop the onion finely. In the meantime, heat the oil in a frying pan and fry the onion for 1 min.
Add the celery sticks and cook for 2 minutes. Add the risotto and cook for 1-2 minutes, until the grains are shiny and glassy.
Add 250 ml of stock and let the risotto take the stock while stirring. Then add a good dash of broth while stirring until the risotto has absorbed the stock. Boil the risotto in 15-20 minutes until al dente.
Add the salmon cubes after 10-12 minutes.
Stir the cream through the risotto and heat for another 1 minute. Scoop half of the cheese and season with salt and pepper. Divide the risotto over deep plates and sprinkle with the celery leaves and the rest of the cheese.