Ingredients for 4 people
400 gr. Riso Vialone Nano FERRON
8 decilitres of vegetable broth
150 r. Smoked salmon
40 gr. extra virgin olive oil
1 rosemary sprig
30 gr. butter
salt & pepper as needed
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PREPARATION
In a saucepan melt half the butter with the rosemary sprig. Add the cut up salmon, pepper and sauté for 1-2 minutes. Pour half the extra virgin olive oil in another pot together with the rice and toast a casino few minutes. Add the boiling broth, stir gently then cover and cook the rice over low heat for 13 minutes. Add the salmon which had been prepared previously and the remaining butter. Stir gently and serve.