Apple risotto with smoked salmon

Apple risotto with smoked salmon

Apple risotto with smoked salmon


350 grams of rice for risotto
1.5 liters of vegetable broth
200 g cold smoked salmon
1 large green apple
1 medium onion
125ml dry white wine
2 tbsp mascarpone
5 sprigs of parsley
1 lemon
a handful of arugula
olive oil “extra virgin”
salt, freshly ground black pepper


Chop the onion and parsley. Apple and 2/3 salmon cut into cubes, the remaining third – thin slices.

Bring broth to a boil, reduce heat to low.

Fry the onion in butter, stirring occasionally, 3 minutes. Put the apple and cook for 1 minute. Add the rice and cook for 1 minute.

Pour the wine to the skillet and cook, stirring, until it has evaporated. Reduce heat to slightly below average.

Add a ladle of hot broth and stir constantly until the broth is absorbed. Then pour the next batch of broth. Risotto Boil 17 min., Stirring and pouring broth (it may require a little more or less depending on rice).

Try Fig. If it is soft on the outside, but inside is still solid, pour the last ladle of broth, salt and pepper.

Remove from heat and add the mascarpone, salmon cubes, parsley and 1 tsp lemon zest. Mix, salt and pepper, leave for 5 minutes under the lid.

Arrange the risotto on the plates and garnish with the remaining arugula and slices of salmon. Drizzle with lemon juice and serve immediately.

Bon Appetit!

Apple risotto with smoked salmon1

Apple risotto with smoked salmon2

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