This risotto is gluten and lactose free and really creamy. You can also make a vegetarian/vegan version of it without the salmon or substituting it with some vegetables (you’d just have to put the in the pan at the same time you put rice to have the right time of cooking).
Time of preparation
about 30 minutes
Servings
1
What did I use
a baing tray, a sheet of baking paper, a non-stick pan, a wooden spoon, a knife, a cutting board
Ingredients
Rice (for risotto): 100 gr
Smoked lamb: 1 slice
Walnuts and pistachios: a dozen in total
Curry: half a teaspoon
Coconut milk: about 150 gr + water as required to cook the rice
Onion: 1/4, minced
(Black pepper to taste, optional)
How did I do
I preheated the oven at high temperature in grill modality.
In the meanwhile, I made a sautéed with onion and oil. When the onion was brownish, I added rice and cooked for few minutes mixing often.
I added the coconut milk little by little to cook the rice on medium heat. When the milk was finished, I continued the cooking with water.
I added some curry and mixed until melted.
When it was nearly cooked, I roughly minced the walnuts and pistachios and cooked them for few minutes on a baking tray with baking paper.
I cut the salmon in little slices or in little cubes and added it to the rice after turning off the fire. I mixed well.
I served my risotto sprinkled with the walnuts and pistachios and, if one likes it, some black pepper, ground at the moment.
Buon appetito!
