Saffron Risotto with Caviar and Salmon

Name: Saffron Risotto with Caviar and Salmon
Yield: 4
Ingredients: 600g of rice; 6 tablespoons of butter; 1 medium onion, finely chopped; 200g of salmon fillet, cut into small pieces; 4 tablespoons of black caviar; 1 cup of white wine; 1 liter of beef broth; 1/2 cup of fresh heavy cream; 100g of grated Parmesan cheese

1
600g of rice
2
6 tablespoons of butter
3
1 medium onion, finely chopped
4
200g of salmon fillet, cut into small pieces
5
4 tablespoons of black caviar
6
1 cup of white wine
7
1 liter of beef broth
8
1/2 cup of fresh heavy cream
9
100g of grated Parmesan cheese

Ingredients

1
600g of rice
2
6 tablespoons of butter
3
1 medium onion, finely chopped
4
200g of salmon fillet, cut into small pieces
5
4 tablespoons of black caviar
6
1 cup of white wine
7
1 liter of beef broth
8
1/2 cup of fresh heavy cream
9
100g of grated Parmesan cheese

Directions

1
In a large skillet, sauté the onion in butter until softened
2
Add the rice and cook for 1-2 minutes, stirring constantly
3
Let it toast slightly
4
Add the white wine and stir well until absorbed
5
Repeat with the beef broth, adding it gradually and stirring continuously until the rice is cooked
6
Meanwhile, pan-fry the salmon pieces in two tablespoons of butter until cooked through
7
Add to the risotto when it's halfway cooked
8
Just before serving, remove from heat and stir in the heavy cream and Parmesan cheese
9
Season with salt and pepper to taste
10
Serve individual portions hot, topped with a spoonful of black caviar
11
Serve immediately, garnishing with additional caviar if desired.