4 tablespoons of butter
1 small onion, finely chopped
1 cup of uncooked white rice (200g)
1/2 cup of dry white wine (120ml)
2 cups of beef broth (480ml)
200g of salmon fillet, cut into pieces
1/4 cup of fresh cream (60ml)
1/2 cup of grated Parmesan cheese (50g)
4 teaspoons of black caviar
4 tablespoons of butter
1 small onion, finely chopped
1 cup of uncooked white rice (200g)
1/2 cup of dry white wine (120ml)
2 cups of beef broth (480ml)
200g of salmon fillet, cut into pieces
1/4 cup of fresh cream (60ml)
1/2 cup of grated Parmesan cheese (50g)
4 teaspoons of black caviar
In a medium saucepan, melt half the butter over high heat
Add the onion and let it brown
Add the rice and stir until all grains are coated with butter, then add the wine and stir well
Reduce the heat and gradually add the beef broth, stirring constantly, until the rice is cooked
If necessary, add more broth to achieve the right consistency
In a separate medium saucepan, fry the salmon pieces in the remaining butter over high heat
Before the salmon is fully cooked, combine it with the rice and stir gently
Cover the saucepan and keep over low heat for a few minutes or until the fish is done
Still over the heat, add the cream and Parmesan cheese, stirring well
Serve hot in individual bowls, topping each with 1 tablespoon of caviar
Calories per serving: 491
Dry white wine, medium-bodied; or champagne
$ Marqués de Riscal Sauvignon Blanc 95, Spain; Finissimo Canepa Sauvignon Blanc 93, Chile; Pinot Grigio Valdadige Montresor 95, Italy
$$ Hill-Smith Estate Sauvignon Blanc Yalumba 95, Australia
$$$ Champagne Taittinger, France
