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 3/4-inch (2cm) pieces and place in mixing bowl. Grate Parmesan for 10 seconds / speed 10.
Cut fennel into 1-inch (3cm) pieces. Halve and peel shallots. Add fennel, shallots, and oil to mixing bowl.
Chop for 5 seconds / speed 8. Use spatula to scrape down sides of mixing bowl.
Remove the measuring cup, sauté for 5 minutes / 250°F|120°C / speed 1.
Add rice to mixing bowl. Sauté for 3 minutes / 250°F|120°C / speed 1 / reverse.
Add wine to mixing bowl and cook for 1 minute / / speed 1 / reverse. Scrape base of mixing bowl with spatula to loosen 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.
