Italian Comfort Food, that’s what I call Risotto. It has that nice texture and taste as good during the Winter as in the Summer period.
There are many different ways to make a good Risotto. Some say to not stir at all, while others claim that the good texture comes from a good constant stir.
The most important thing is the type of Rice you use, but also to make sure that the Rice doesn’t stick to your pan.
So I am pro when it comes to the stiring.
Don’t use parfumated Rice such as Basmati or Jasmine Rice!
Easy Risotto with Marinated Salmon
The Risotto recipe that just always works with Salmon marinated in Soy Sauce and Honey.
Cut the Garlic and Onion in very small pieces. Put aside.
Take a low platter and pour in the Soy Sauce and put Salmon in it.
With a spoon you cover the top of the Salmon with the Soy Sauce.
Take the Honey and spread it over the Salmon.
Leave it aside so the Salmon takes on the flavors.
Fill up your kettle and let the water already start to boil.
The use of the kettle is to save time.
Start with the Risotto by putting a large casserole on a high heat.
Cover the bottom with Olive Oil and fry already the Garlic and Onion, then add the Risotto Rice.
Add already some water until the Rice is fully covered.
Add the Fish Broth and give it all a good stir.
Add some water again when you notice that the Rice has taken up most of the Water already. Give it a stir every now and then.
Repeat until the Rice has swollen and is soft.
This takes about 17min, but taste first to be sure.
Grill the Marinated Salmon in a Pan with a tablespoon of Olive Oil.
Don't cook the Risotto until ALL the water has been absorbed, because otherwise it will be too dry.
So make sure that it has still a smooth texture.
Take the Risotto of the heat and season with Salt and Pepper and add the Parmesan Cheese.
Give it all a good stir. If it looks to dry, then add some Olive Oil.
Garnish with some Parmesan flakes and Rocket Salad.