鮭蝦飯
食材
- 50g/2oz 黃油
- 1個切碎 洋蔥
- 150g 飯
- 125ml 白酒
- 1公升熱湯 蔬菜湯
- 一個的汁和皮 檸檬
- 240g大蝦 大蝦
- 150g 鮭魚
- 100g在開水裡快速燙熟 鮮筆管菜
- 磨碎 黑胡椒
- 50g刨片 帕瑪森乾酪
步驟
Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.
Add the rice and stir to coat all the grains in the butter
Add the wine and cook gently stirring until it is absorbed
Gradually add the hot stock, stirring until each addition is absorbed. Keep stirring until the rice is tender
Season with the lemon juice and zest, and pepper to taste. (there will probably be sufficient saltiness from the salmon to not need to add salt) Stir gently to heat through
Serve scattered with the Parmesan and seasonal vegetables.
Grill the salmon and gently place onto the risotto with the prawns and asparagus
