Ingredients
- 350g Arborio rice
- 200g smoked wild salmon
- 1L vegetable stock
- olive oil
- salt and pepper to taste
- 1/2 onion, chopped
- 50 to 60 g butter
- 1 glass brandy or vodka
Description
It Is Important That You Add The Salmon At The Very Last, And Leave The Risotto To Sit For A Few Minutes Off The Heat, Otherwise You Risk Losing All The Flavour From The Fish.
All Recipes UK
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter