Salmon Gravlax Risotto Recipe
Salmon Gravlax / Asparagus / Cherry Tomatoes / Crabmeat
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat. Keep it warm on a low simmer.
- 2
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add the chopped shallots and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes.
- 3
Cook the Rice
Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted. Gradually add the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
- 4
Add Vegetables
After about 15 minutes, stir in the asparagus and cherry tomatoes. Continue adding broth and stirring until the rice is creamy and cooked al dente, about 20-25 minutes total.
- 5
Finish the Risotto
Once the rice is cooked, remove the skillet from heat. Gently fold in the crabmeat, grated Parmesan cheese, and fresh dill. Season with salt and black pepper to taste.
- 6
Serve
Plate the risotto and top with slices of salmon gravlax. Garnish with additional dill if desired.
