Risotto with Grana Padano PDO riserva and salmon

Ingredients

1. Rice: 320 g
2. Fresh salmon: 500 g
3. Grana Padano PDO Riserva: 100 g (grated)
4. Bouillon stock: 1 l
5. White wine: 1 cup
6. Butter: 50 g
7. Green onions: to taste (finely chopped)
8. Turmeric (optional): 1/2 tsp
9. Thyme: to taste (a few sprigs)
10. Extra virgin olive oil: as needed
11. Salt: to taste
12. Black pepper: to taste

Instructions

1. In a casserole pot, sauté the finely chopped green onions in a small amount of olive oil. Add the rice and cook for a few minutes until the rice absorbs the oil.
2. Add the white wine and allow it to evaporate. Then, add the finely flaked salmon and thyme sprigs. Once the liquid is absorbed, gradually add the bouillon stock while stirring with a wooden spoon. Continue cooking over low to medium heat for about 15 minutes.
3. Once the rice is cooked al dente, stir in the turmeric. Turn off the heat, then add the butter and grated Grana Padano PDO Riserva. Mix well and serve.
4. Garnish with additional Grana Padano PDO and enjoy the risotto while it’s still hot!