Risotto
Salmon and cod.

A simple but at the same time refined first course, the salmon and cod risotto combines the delicate taste of fish with the stronger aromas of juniper and pepper. The only recommendation: be careful to use fresh ingredients.

PROCEDURE:
Let’s prepare the fish: cut the salmon and cod into cubes and keep a few pieces that we are going to marinate with oil, salt, pepper and lemon; we will need it for the final plating.
We put the rest of the fish in a large pan where we begin to fry the garlic clove, a few juniper berries and the cod. Cook for 2-3 minutes, then add the salmon and cook for another couple of minutes.Let’s prepare the risotto: in the same pan add the rice to the fish that we first toast and flavor and then blend with white wine; Pepper and incorporate the first ladles of fish broth. We continue to stir, adding a little broth at a time until cooked, taking care to let it absorb completely before adding more.
Once the risotto is cooked, stir in a tablespoon of oil, pepper again and plate the risotto, decorating with the marinade of cod and salmon previously made, edible flowers, Geneva berries and a sprig of rosemary.