You will need:
- 300 g. Shrimp;
- 100 g. Smoked salmon;
- 1 bulbs;
- 2 tbsp. butter;
- 100 grams of grated hard cheese;
- salt, pepper, bay leaf;
- 750 ml. water;
- 2-3 tbsp. l. round rice;
- 1 tomato;
- 1 tsp. tomato paste;
- 2 cloves of garlic;
- ¼ acute chili pepper.
Space the onions on the butter in advance, add a finely chopped tomato, 1 tsp. Tomato paste and remove the softness of the tomato.
Risotto with shrimps, smoked salmon and cheese feed with greens
Photo by the author
Rice rinse, fill with cold water and put on fire, negotiate for 5 minutes, add shrimps and salmon sliced by membranes. Strip another 5 minutes, put onions in the pan with tomatoes, finely chopped garlic, 2 laurels, salt and pepper black and fourth chili peppers (or a very small pinch of acute pepper). If you have long-grain rice, then you care that it is brewed longer, so focus on the readiness of rice.
The essence is not to make a dish sharp, but literally give a hint of sharpness. Downe the fire to the minimum, patch the grated cheese and turn off in a minute. Strip before melting cheese and give it under the lid of about 7-10 minutes. When filing, add the greenery of parses and be sure to sprinkle with freshly fine black pepper.
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