Ingredients
- 320 g rice (Arborio or Carnaroli)
- 1 glass of Prosecco
- 100 g smoked salmon, cut into small pieces
- Fresh chives (to taste)
- Fresh cream (to taste)
- Vegetable or fish broth (as needed)
- Butter (to taste)
- Salt to taste
- White pepper to taste
Method
Start the base
Melt a knob of butter in a pan and add the smoked salmon.
Cook briefly, then add the rice and toast it for about 2 minutes.
Deglaze
Pour in the Prosecco and let it evaporate completely.
Cook the risotto
Season with salt and begin adding hot broth one ladle at a time.
Stir continuously, allowing the liquid to be absorbed before adding more.
Finish
When the rice is creamy and al dente, add chopped chives, white pepper, and a few tablespoons of cream.
Stir well and let it rest for a couple of minutes.
Serving
Serve hot, optionally garnished with thin slices of red radish.
Perfect paired with a glass of Prosecco.