Ecco come è nata questa ricetta ;-)
Gustare con un buon vino a scelta, ma bere con moderazione ;-)
A giudizio insindacabile, per essersi avvicinata più degli altri la vincitrice è Eleonora e riceverà il suo cadeaux al più presto, sperando sia cosa gradita.
E ci rivediamo presto con la seconda puntata!
English version: RISOTTO WITH SMOKED SALMON AND DILL GLUTEN FREE DAIRY FREE COW MILK FREE
Cooking time:20 min
Difficulty: none, unless uo've to angle the salmon
INGREDIENTS for three persons
240 g Carnaroli Rice, which is the best for risotto
thin slices of one onion
100 g Scottish smoked salmon
dill, even dried
1 glass grappa, the best is single vine variety Gewurz Traminer
In a large pan suitable for risotto put the thin onion slices with rice oil and a bit of water. The onion slices shoud cook slowly till they are seared.
Cut the smoked salmon in thin slices.
In the MW heat the water (500 ml more or less) and add 1/3 of the grappa.
Then add the rice and sauté it with 2/3 of grappa.
After having sautéed it, add a part of water one ladle per time and let the rice cook, constantly stirring.
Add the water every time the previous ladle has been thoroughly absorbed.
Adjust with salt, but be careful! Smoked salmon is salty ;-)
When reaching the middle of cooking time, add the thin slices of smoked salmon.
Let the risotto cook, constantly stirring and adding water when needed.
Risotto must be "al dente" but "all'onda", that is creamy and nice.
At the end, just two minutes before, add the dill, adjust salt and add a bit of rice oil. Stir well so the result will be creamy and oozy.
Serve immediately in bowl dishes and...have a nice supper!
With a side mixed salad or sautéed spinaches it's a whole meal ;-)
Drink a good wine of your choice, but drink moderately ;-)