Gorgonzola – Risotto with Salmon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g salmon fillet (s) skinless
- Sea salt and pepper
- Lemon juice, olive oil
- 50 g onion (s), diced
- 1 clove garlic, finely diced
- 450 g rice (risotto rice)
- 4 leaves sage
- oregano
- 6 tablespoon white wine, dry
- 300 g Goronzola
- 700 ml chicken broth
- 2 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Cut 12 small schnitzels from the salmon. Garnish with sea salt and pepper, drizzle with lemon and oil, let it steep.
- Sweat the onion cubes in oil. Add the garlic, rice, sage and oregano to the onions. Let the rice tarnish, then deglaze with white wine and let it simmer. Cut the Gorgonzola into cubes, add half to the risotto. Gradually add the broth. Cook the risotto in an open saucepan over a mild heat, stirring constantly, until the rice is firm to the bite. Fold the remaining Gorgonzola under the risotto.
- Dust the salmon schnitzel with flour and slowly fry in oil until golden. Serve on the risotto.
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