viernes, 15 de octubre de 2010

Salmon and Cava Risotto

By now you can see how much I like risottos (yummy, yummy, yummy). This is a recipe from my culinary bible (The Silver Spoon) and I have to confess that I was really surprised with it. This is one of the most impressive ones I have done so far. Moreover, this is a safe shot for a romantic dinner.

INGREDIENTS (for 4 ppl):
  • 1,5 liters of vegetable broth.
  • 40 g of butter.
  • 350g of bomba rice (or any other rice special for risotto)
  • 350ml of cava.
  • 100g of smoked salmon.

  • Heat up broth (without boiling) so it does not break the cooking process of the rice.
  • In a big pan (where the whole risotto will be done), place half the butter at medium hear and sautee the rice until a bit transparent, constantly stirring it.
  • Rise the heat to max and add the cava, wait a minute until the alcohol is evaporated, and lower down the heat to medium-high.
  • Start adding the broth until the rice is covered. This process will be repeated ar least 4 times (or until the broth is finished). It will take moreless 20 minutes.
  • Meanwhile, chop finely half the salmon and mix it with the rest of the butter creating a kind of cream. The other half of the salmon has to be chopped in bigger pieces that can be seen in the risotto.
  • Two minutes before finishing, add the salmon cream and the rest of the salmon. Turn off the heat and let it rest covered with a kitchen towel for a couple of minutes.
  • Last piece of advice: DONT add any salt. Intuitively when cooking is kind of normal adding salt at a certain point of the recipe, but if you do here, it will be way too salty!

    Bon profit!

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