Chanterelle risotto with salmon - Kantarellrisotto med citronlax

CHANTERELLE RISOTTO WITH SALMON
Kantarellrisotto med citronlax

4 servings

Risotto:

2 to 4 cups trimmed chanterelles
(I know it's very strange to measure mushrooms
in cups but I can't translate it any other way …)
2 tablespoons butter or margarine
salt, pepper
1 onion
approx 4 cups chicken bouillon
¾ cup white wine
2 to 3 tablespoons olive oil
1 ¼ cups good risotto rice, e.g. avorio
or some other rice
¾ cup freshly grated Parmesan cheese
1 bag baby spinach
black pepper

Salmon:

4 serving-sized pieces of salmon fillet
(in Sweden that’s 4½ oz a piece)
1 teaspoon olive oil
salt, lemon pepper
fresh juice from ½ lemon
finely shredded zest from 1 lemon

fresh herbs for decoration

Cut large chanterelles in pieces. Heat the fat in a frying pan and fry the chanterelles until crisp on rather high heat for about 10 minutes. Stir occasionally and flavour with salt and pepper.

Finely chop the onions. Bring the bouillon to a boil together with the wine and keep warm. Sautée the onion in olive oil in a pot until soft but not coloured. Add rice and sautée for about 1 minute. Pour on half of the bouillon-wine mixture and boil the rice on low heat, uncovered. Stir occasionally. Add remaining liquid now and then, approx ¾ cup at a time, but make sure everything is taken up by the rice before adding more. Continue until the rice is only just tender, approx 20 minutes.

Remove the saucepan from heat, turn in the spinach and stir until softened. Add half of the cheese and then the chanterelles.

Fry the salmon in oil on medium heat for about 3 minutes per side. Flavour both sides with salt and pepper. Drizzle the lemon juice over the salmon and top with lemon zest. Cover with a lid and fry on low heat for about 5 minutes in peace and quiet.

Serve the risotto with the salmon and sprinkle remaining cheese on top. Decorate with herbs.

Enjoy!

Bella