Risotto with salmon and artichoke

Recipes

Ingredients for 4 people:

240 g FLORA Gran Risotto rice
3 artichokes
200 g salmon fillet
1 fresh spring onion (or one shallot)
1 garlic clove
q.s. extra-virgin olive oil
q.s. white wine
q.s. salt and pepper
1.5 l vegetable broth
q.s. parsley
q.s. thyme (or mint)
40 g butter
1 shallot

PREPARATION

Risotto with salmon and artichokes is the perfect first course for all special occasions.
I used FLORA Gran Risotto rice, the secret weapon for making a perfect risotto.
It has an “exceptional” cooking property and never overcook.
Its rich grains always stay al dente and well shelled, keeping intact all the nutritional properties of rice. It is, moreover, a source of copper, phosphorus and vitamins so it is just the ally perfect for a balanced diet and healthy lifestyle.
The rice will be cooked slowly in the broth and enhanced by the mineral flavor of artichokes and salmon. At the end of cooking it will be creamy and irresistible.
Let’s make it together and it will take a special place on your menus!
Sponsored by RISO FLORA

Let’s start the preparation of risotto with salmon and artichokes.
Let’s take care of the salmon fillet: remove the skin. Cut the salmon fillet into strips and then into small cubes.
Brown the chopped spring onion with a little bit of oil. Add the salmon and a pinch of
salt. Let it cook for a few minutes, simmering it with a dash of white wine, then keep it aside.
After cleaning them, cut the artichokes into thin slices and the stems into small cubes.
Soak them in acidulated water so they don’t turn black.
Cook the artichokes in the same pan as the salmon with a clove of garlic and a little bit of oil,
until softened.
In a large skillet, brown the shallot with a little bit of oil and the artichoke stems.
Turn up the heat and add the rice and a pinch of salt.

Let it toast for a few minutes over high heat (it should become shiny), then we simmer it with a
dash of white wine until reduced.
Add and 2-3 ladles of hot stock.
Let it cook, over medium heat, stirring continuously.
Add more hot broth, a little at a time, as it dries out.
The rice will take about 12 minutes to cook.
A few minutes before end cooking, add the artichokes and salmon. Continue cooking until all the ingredients are perfectly combined.
Turn off the heat and cream the risotto with a small knob of cold butter.
Serve the risotto with salmon and artichokes piping hot and garnish it with a little
chopped parsley and a few thyme leaves.