Risotto con impanate di salmone

Ingredients for Risotto con impanate di salmone

Instructions for Risotto con impanate di salmone

To prepare the Risotto con impanate di salmone recipe, please follow these instructions:

Cut 12 small schnitzels out the salmon fillet. Sprinkle and drip with sea salt, pepper, lemon juice and olive oil. The lid is chopped fine, also white-lacquered. Both pieces of brune light in 1 tablespoon of oil. Rice, sage leaves and a little oregano are added. The rice is sauteed white and added white wine. Gorgonloza is cut into cubes and 2/3 added to the rice. The rice cake is cooked by low heat without lid for approx. 16 minutes. Add occasionally more broth. The rice must almost have soaked all the heat and be cooked "al dente".

The salmon chitzels are sprinkled with a little flour and turned into the whipped eggs. The remaining 2 tablespoons of olive oil are heated in a pan and the schnitzels are roasted on both sides. The remaining part of the gorgonzola is stirred in the risotto. Put on the plate with salmon over