Ingredients:
9 ounces salmon, skinned and cubed
1 pint chicken stock
1 tablespoon oil
1 tablespoon butter
1 large onions, finely chopped
8 ounces risotto rice or 8 ounces arborio rice
1/4 pint white wine
1/4 cup basil ( or to taste)
1 ounce pine nuts, toasted
2 sun-dried tomatoes, finely chopped
1 tablespoon parmesan cheese, grated
Directions:
Heat the stock in a pan and simmer gently.
In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
Add the rice and stir for 2 minutes or until the rice is transparent.
Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.