For 2 people:
¤ 125 g of rice, Arborio (risotto)
¤ 30 g of ricotta
¤ 2 tablespoons diced feta
¤ 2.5 slices of salmon smoked
¤ fresh chives, minced (amount to taste)
¤ 1 onion
¤ 1 clove garlic
¤ 1 glass of white wine
¤ 1 cube of vegetable stock or fish stock
¤ 25 g of parmesan cheese
¤ A drizzle of olive oil
Preparation time: 15 minutes
Cooking time: 15 minutes
Rest: 0 minutes
Total time: 30 minutes
Preparing Risotto with smoked salmon and feta:
1 Chop the onion and the garlic, expand the smoked salmon into thin strips. Prepare a broth with 1 l of water and the bouillon cube (or vegetable with a flavor of fish according to your taste).
2 In a saucepan, cook over low heat the chopped onion in a little oil to olive. Add chopped garlic and rice (about a glass for two people or 125 g). Touours Mix over low heat until the rice becomes slightly translucent. Then add the white wine and mix again until the rice has absorbed the wine.
3 Pour a ladle of broth to the rice and stir constantly until liquid is absorbed. Repeat until the rice is cooked. You will need 1 / 2 liter to 1 liter of broth , and it should take you about fifteen minutes. Above all, stirring constantly between each ladle to get a good creamy. Meanwhile, put two plates in the oven so they are warm for dressage.
4 When the rice is cooked, remove from heat add the grated parmesan and ricotta mix. Add some slices of smoked salmon and mix again.
5 Training: on the warmed plates, place 1 tablespoon of diced feta (per plate) to a bed of feta. On top, pour the risotto. Then add the slices of smoked salmon on top and finally the chopped chives. Enjoy immediately. Plates and the risotto is hot, feta will melt slowly.