Risotto al salmone affumicato e rucola

Enjoying the city under the sun and going around all day ended couple of times to forget to do the groceries. Results: your fridge is quite empty and you have 2 men to feed. That can be quite a deal specially when you have to compose with couple of ingredients in the rush under the eyes of a little boy with a powerfull voice and big lachrymal glands!

However I guessed that the combination of smoked salmon and arugola would be good together, but actually it turned out to be excellent. Salmon perfume the rice while arugola bring a fresh and little spicy touch to the dish. Arugola is just a great ingredient in the risotto, it helps it to be more digest. I already knew it from the green risotto (that I still have to post, there is just the kids version for now), but I appreciated again here.

English table

(2-3 servings)

• 3 tbsp olive oil
• 2 chopped shallot
• 160 g rice arborio
• 1 bunch of arugola (150 to 200 g)
• 160 ml white wine
• 30 g Parmesan
• 180 g smoked salmon
• 2 tbsp fresh liquid cream
• 20 g butter
• 1 liter hot vegetable broth

1. In a pot brown the shallot in the olive oil.
2. Add the rice and let it brown for 2-3 minutes. Mix
3. Pour the wine, let it absorbed while mixing
4. Add a ladle of the vegetable broth, let it absorbed by the rice while mixing
5. Repeat the last opertaion until the rice is cooked (around 15-20 mns)
6. Add the butter, cream and parmesan. Mix
7. Slice the salmon and the arugola. Add it to the rice and mix before serving immediately

A la table française

(2-3 pers.)

• 3 c. à soupe d’huile d’olive
• 2 échalotes émincées
• 160 g de riz arborio
• 1 bouquet de roquette (150 à 200 g)
• 160 ml de vin blanc sec
• 30 g de parmesan rapé
• 180 g de saumon fumé
• 2 c. à soupe de crème fraiche liquide
• 20 g de beurre
• 1 litre de bouillon de légumes bien chaud

1. Dans une casserole faire revenir les échalotes
2. Ajouter le riz et le laisser dorer 2-3 minutes tout en remuant
3. Verser le vin et remuer jusqu’à son absorption
4. Verser une louche de bouillon et remuer jusqu’à son absorption.
5. Répéter cette dernière opération jusqu’à ce que le riz soit cuit (environ 15-20 mns)
6. Ajouter le beurre, le parmesan et la crème. Remuer
7. Ajouter finalement le saumon et la roquette ciselée. Remuer et servir aussitot.

La tavola italiana

(2-3 pers.)

3 cucchiai olio d’oliva

2 scalogni affettati sottilmente

160 g riso arborio

1 mazzetto rucola (150 à 200 g)

160 ml vino bianco secco

30 g parmigiano grattugiatto

180 g  salmone affumicato

2 cucchiai panna liquida

20 g burro

1 litre brodo vegetale caldo

1. In una pentola dorare i scalogni
2. Aggiungere il riso, mischiare e lasciarlo dorare per 2-3 minuti
3. Versare il vino, mischiare fino a quando sia assorbito
4. Versare un  mestolo di brodo. Mischiare fino a quando sia assorbito.
5. Ripetere l’ultima operazione fino a quando il riso sia cotto (circa 15-20 mns)
6. Aggiungere il burro, parmigiano e panna. Mischiare bene.
7. Aggiungere il salmone e la rucola tagliati a pezzettini. Mischiare bene e servire immediatamente.