Chanterelle risotto with salmon fillet

Name: Chanterelle risotto with salmon fillet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 300 g Chanterelles; 2 TEASPOONS Vegetable broth (instant); 4 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 250 g Risotto rice; 150 ml dry white wine; 1 Organic Lemon; 50 g Parmesan (piece); 5 Stem/s Parsley; 500 g Salmon fillet

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Sautéed, the little trumpets have a pleasant bite. And complement so wonderfully the creamy rice and tender fish

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
300 g Chanterelles
2 TEASPOONS Vegetable broth (instant)
4 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
250 g Risotto rice
150 ml dry white wine
1 Organic Lemon
50 g Parmesan (piece)
5 Stem/s Parsley
500 g Salmon fillet

Directions

1
Peel and finely dice the onion and garlic. Wash and clean the chanterelles if necessary. Dissolve stock in approx. 500 ml hot water.
2
Heat 2 tablespoons of oil in a wide saucepan. Fry the chanterelles in it for about 4 minutes. Season with salt and pepper. Take them out.
3
For the risotto, heat 1 tablespoon of oil in the frying fat. Sauté onion and garlic in it until transparent. Add rice and fry for 1-2 minutes while stirring. Add wine and let it evaporate at medium heat. Slowly pour on hot stock until the rice is covered. As soon as the rice has absorbed the broth, pour on hot broth again and again. Simmer the rice open at low heat for about 30 minutes until it is creamy. Stir frequently.
4
Meanwhile, wash the lemon hot and grate the peel of 1 half of it finely. Squeeze the lemon. Grate cheese. Wash and chop parsley.
5
For the salmon, rinse the fish fillet and pat dry. Season with salt and pepper. Heat 1 tablespoon of oil in a coated frying pan. Fry the fish for approx. 4 minutes on each side.
6
Add lemon zest, cheese, mushrooms and parsley to the risotto and stir in. Pick the salmon into pieces with the help of two forks, sprinkle with some lemon juice and arrange on the risotto. Add the rest of the lemon juice.