Italian · Italy
Smoked Salmon Risotto with Caper and Lemon
A refined Italian risotto featuring smoked salmon, capers, and a zesty lemon finish for a fresh taste.
Ingredients
Method
- Heat the broth in a saucepan and keep it warm.
- In a large skillet, melt the butter and sauté the onion until translucent.
- Add the rice and stir to coat with butter, cooking for 1-2 minutes.
- Pour in the white wine and stir until absorbed.
- Add the broth, one ladle at a time, stirring constantly until each addition is absorbed.
- When the rice is al dente, stir in the smoked salmon and capers.
- Finish with Parmesan cheese, lemon juice, salt, and pepper.
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.
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