- 1 small onion
- Half leek
- Half pepper
- 180 grams of rice
- 1 liter of fish stock
- 1 slice of wild salmon, if possible
Poach the onion, leek and pepper.
When everything is poached, add the rice and saute.
Heat the fish stock in a pan. Since this is risotto rice, we have to add it little by little stirring it continuously until the rice is done so it releases all the starch and the risotto gets all the desired creaminess.
5 minutes before the rice is done, add the salmon cut in dices.
Let it rest for 5 minutes and eat!