Cut the salmon into thin slices and keep in a cold place.
Parboil the green peas in lightly salted water for 1–2 minutes. Quickly cool the peas in cold water, before straining the water.
Fry the shallot in butter until it’s golden, then add the risotto rice. Fry the rice until it’s “glassy” then add a little warm stock. Slowly dilute the rice with the stock until it’s soft and has the consistency of wet “porridge”. Add the peas and stir in the butter and grated parmesan, and season with freshly pressed lemon juice, salt and freshly ground pepper.
Arrange the risotto on a flat plate, with thin slices of aquavit-cured salmon and herbs.
– Recipe developed in collaboration with Charles Tjessem.
Ingredients
Directions
Cut the salmon into thin slices and keep in a cold place.
Parboil the green peas in lightly salted water for 1–2 minutes. Quickly cool the peas in cold water, before straining the water.
Fry the shallot in butter until it’s golden, then add the risotto rice. Fry the rice until it’s “glassy” then add a little warm stock. Slowly dilute the rice with the stock until it’s soft and has the consistency of wet “porridge”. Add the peas and stir in the butter and grated parmesan, and season with freshly pressed lemon juice, salt and freshly ground pepper.
Arrange the risotto on a flat plate, with thin slices of aquavit-cured salmon and herbs.
– Recipe developed in collaboration with Charles Tjessem.