Risotto
Salmon in the hut.

A scenic risotto with a very delicate flavor that does not require a long preparation.

PROCEDURE:
Let’s start by marinating the salmon which should be massaged with salt, brown sugar, lemon zest and grated orange and a little pepper. Remember that this operation should possibly be prepared the day before the risotto, then leaving it in the refrigerator in a covered container or even better vacuum-packed in the appropriate bags for at least 10 hours. After this time we can cutthe salmon into cubes of about 2 or 3 cm and start our risotto.In a saucepan, prepare the stewed onion by cooking it with a little butter and adding broth; Cook until the onion is overcooked.Now toast the semi-finished Carnaroli without fat and after a few minutes add the white wine and let it evaporate. At this point we add the stewed onion, previously prepared, and cook the rice by adding a ladle of broth at a time.
When the rice is ready, stir in the Robiola d’Alba, Parmigiano Reggiano and add a tablespoon of broth (the rice must be wavy and not dry).
Serve by adding the marinated salmon cubes and garnishing to taste with lumpfish roe and juniper berries.