ingredients

225 g wild salmon fillet
300 g of risotto rice
600 g frozen parceled ceps
2 shallots
2 dl whole liquid cream
1/3 cuil. to c. of Espelette pepper
20 sprigs of chives
25 cl of dry white wine
2 1 tbsp. to s. olive oil

Equipment

1 measuring cup
1 propeller robot
1 frying pan

Steps

Seafood risotto with porcini mushrooms

In advance : drain the salmon, keep the juice in the measuring cup; add water to reach 65 cl. Place salmon and cream in the fridge. Finely chop the shallots.

Later : very fast mix salmon and cream very cold, pepper, salt, to obtain a cream firm, a little foamy; keep cool. Cook the frozen cepes in 2 tbsp. oil in the pan, salt, pepper, brown a little.

20-25 min before serving : heat the shallots and 1 tsp. of oil in a saucepan, 2-3 min over medium-low heat. Add the rice, stir 2 min. Pour the wine, stir. When it is evaporated, pour water from the measuring cup at height; salt, cook in jowls, add water regularly to maintain its level.

To serve : when the rice is soft around and close to heart, add cepes, cream of salmon over low heat turning. Take off the heat, cover, let stand 3 min. Sow chives, serve.

tips