List of Ingredients
- 14 OZ. of risotto rice
- 2/3 LB. of fresh salmon fillet
- 1/2 C. of cream
- 1/4 C. of butter
- 1 egg yolk
- 1 can crab meat
- 1 lemon
- 5 C. of broth (or a bouillon cube)
- Dry white wine
- Pepper
- Salt
Method
Brown the rice in 2 tablespoons of butter, then moisten with the hot broth. Continue cooking this way, gradually ladling in more broth, for about 15 minutes.
In the meantime, cut the salmon fillet into cubes and sauté in the remaining butter. Add a splash of wine, salt, and pepper, and turn off the heat before the fish begins to crumble. Dilute the egg yolk in the cream, and add salt and pepper. Once the rice is almost done, still al dente and with a dense, creamy consistency (“all’onda”), add in the grated rind of half the lemon, the juice of half the lemon, the salmon, and the crab meat (removing any cartilage or unwanted parts).
Turn off the heat, stir in the egg yolk mixture, cover, and let sit for a few minutes before serving. Garnish with grated lemon zest.