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SALMON AND RISOTTO WITH ARTICHOKE WITH SALMON AND ONIONS



Ingredients for three people:

240 gr. Arborio rice 1 shallot


2 artichokes 500 gr. smoked salmon
1 liter of rich broth
2 pinches saffron
½ cup dry white wine






Prepare the vegetable broth and cook for 1 hour onion, celery and carrot. Turn off and filter a large l. which infuse the saffron.
Mince the shallot, sliced \u200b\u200bto two artichokes, removing hard outer leaves and cut the salmon into small pieces.
Brown the shallots in two tablespoons of extra virgin oil, add the rice and artichokes. When the grains are transparent, deglaze with the wine and let evaporate. Start adding the broth to cook a few ladles at a time. Five minutes before switching off add the salmon. Keep the rice soft, blended with a little broth if needed.