Savory and satisfying, this risotto has a light salmon flavor buttressed by a touch of sweetness from the fennel. Serve with a salad for a perfect meal.
Savory and satisfying, this risotto has a light salmon flavor buttressed by a touch of sweetness from the fennel. Serve with a salad for a perfect meal.
Ingredients
1.5 OZ / 40 G Parmesan cheese
5.5 OZ / 150 G fennel bulb
2 OZ / 50 G shallots
2 TBSP olive oil
11.5 OZ / 320 G risotto rice
3.5 OZ / 100 G dry white wine
1 EA fish bouillon cube
1 TSP fine sea salt
1 TSP black pepper
1 EA lemon (zest)
12.5 OZ / 350 G skinless salmon fillets
24.5 OZ / 700 ML water
1 OZ / 30 G unsalted butter
Directions
Cut Parmesan into chunks and place in the mixing bowl. Grate Parmesan for 10 seconds / speed 10. Remove from the mixing bowl reserving for later and clean the mixing bowl well.
Cut fennel into cubes. Halve and peel shallots. Add fennel, shallots, and oil to the mixing bowl.
Chop for 5 seconds / speed 8. Use spatula to scrape down sides of the mixing bowl.
Remove the measuring cup, sauté for 5 minutes / 250°F|120°C / speed 1. While your fennel cooks, slice your salmon into 1 inch strips.
Add rice to the mixing bowl. Sauté for 3 minutes / 250°F|120°C / speed 1 / stir.
Add wine to mixing bowl and cook for 1 minute / / speed 1 / stir. Scrape the base of the mixing bowl with the spatula to loosen the rice.
Add stock cube, salt, pepper, lemon zest, salmon, and water. Sauté for 14 minutes / 230°F|110°C.
Add butter and reserved grated Parmesan to mixing bowl. Sauté for 7 minutes / 212°F|100°C.
