Ingredients for 4 people:

400 grams of Sant’Andrea di Terre Alte Villarboit rice

2 onions

2 lemons

1.5 liters of vegetable broth

200 grams of smoked salmon

2 packets of saffron

250 ml of white wine

extra virgin olive oil to taste

pink pepper to taste

Preparation:

Brown the chopped onion in the pan with oil and as soon as it has softened, add the grated rind of 1 well-washed lemon, do not brown the lemon peel, and immediately after add the rice. Mix everything well and let the rice toast for a couple of minutes, then add white wine and a splash of lemon juice and reduce. When the wine has evaporated, add a ladle of hot broth from time to time when the rice starts to dry. Halfway through cooking, add the chopped smoked salmon and saffron dissolved in a little hot stock. One minute before the rice has finished cooking, turn off the burner, cover with a lid and let it sit for 2/3 minutes. Garnishing the risotto with lemon zest and a bit of pink pepper.

The dish is ready, come and eat!

Tips:

If you are a real foodie and prefer a creamier risotto, we recommend adding 2/3 tablespoons of cooking cream before the rice has finished cooking!