The RISOTTO WITH ZUCCHINI AND SALMON is a delicious and creamy dish that can be easily prepared using the Bimby.
This recipe combines the fresh flavors of salmon and zucchini, creating a perfect blend of ingredients that harmonize beautifully.
The final result will be an irresistible dish, rich in flavors and perfect for a special dinner or to impress guests with your culinary skills.
If you love risottos, do not miss the following links:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.75 cups rice
- 1 shallot
- 3 zucchini
- Half glass white wine
- 22 oz vegetable broth
- 3 oz smoked salmon
- to taste parsley
- A few leaves mint (fresh)
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
To make this dish I used the Bimby, but you will achieve the same result with traditional pot cooking.
- Knife
- Cutting Board
- Pot
Steps
Take the shallot and divide it in half.
Wash the zucchinis under running water, dry them, remove the ends using a knife and cutting board and cut them into large pieces, then place them in the Bimby bowl with the shallot and chop for 20 seconds on speed 5.
Gather at the bottom with the spatula, pour in the extra virgin olive oil and cook for 5 minutes, 212°F, speed 1.
Chop the mixture obtained for 30 seconds on speed 4.
Add the rice and toast for 2 minutes, 212°F, speed 1 REVERSE.
Add the white wine and let it evaporate for about 2/3 minutes, 212°F, speed 1 REVERSE.
At this point, pour the vegetable broth into the bowl, stir with the spatula to loosen all the ingredients and cook for 15/16 minutes on SPOON speed with REVERSE, ensuring there is enough liquid. Alternatively, add some vegetable broth.
Once cooked, plate the rice and add the smoked salmon previously cut into pieces.
Serve by decorating the plate with a sprinkle of fresh or dried parsley and a few fresh mint leaves.
Storage and Tips
Store in the fridge in an airtight container
You can replace the smoked salmon with fresh salmon but make sure it is flash frozen.
Consume by the next day.
For a more indulgent version, you can add some blanched shrimp
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
