400 grams of Sant’Andrea di Terre Alte Villarboit rice
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
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!
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!