Risotto with spinach and salmon
4 servings
60 minutes
Risotto with spinach and salmon is a refined dish of European cuisine that combines the tenderness of seafood and the freshness of greens. Its roots trace back to Italian gastronomy, where risotto is considered an art of balancing flavors and textures. In this version, creamy rice is complemented by fragrant spinach, while lightly salted salmon adds a rich and deep flavor. Italian herbs like basil and oregano enhance the Mediterranean accent, making each spoonful a true delight. The dish is perfect for a romantic dinner or an exquisite meal, and its presentation adds restaurant elegance. Finally, the added hard cheese reveals new flavor dimensions, creating a sophisticated blend of all ingredients.
1
Thaw the spinach, and if it's not chopped, cut it and set it aside. Also, chop the salmon.
- Frozen spinach: 50 g
- Lightly salted Atlantic salmon: 100 g
2
Cook 2 cups of rice.
- Rice: 2 glasss
3
After the rice is cooked, place spinach and salmon in the pan, add spices to taste, but don't overdo it, as the rice is bland and the salmon is salty, which will enhance the flavor, so it's better to use basil, oregano, and Italian herbs. Once the spinach and salmon release their juices, add the rice, mix everything together for an even distribution of flavor, and you can top it with cheese (preferably hard).
- Frozen spinach: 50 g
- Lightly salted Atlantic salmon: 100 g
- Dried basil: 5 g
- Dried oregano: 5 g
- Italian herbs blend: 5 g
- Rice: 2 glasss
4
You can serve your risotto in a mold, like in the photo, which gives the dish a restaurant look and some elegance.
