Delicate risotto with lemon rind

Time: 15 min


Ingredients for four people

  • 350g white rice
  • 1 packet of 150g Rio Mare Salmon Fillets in Brine
  • 2 untreated lemons
  • 1/2 onion
  • 1 clove of garlic
  • a bunch of parsley
  • 1,5l fish or vegetable stock
  • 50g butter 


1. Chop the onion and the garlic together but chop the parsley separately. Grate the lemon peel and squeeze out the lemon juice.

2.Brown the onion and the garlic in 30g of butter, add the rice and let it toast lightly. Pour in the lemon juice and gradually add the hot stock. Stir regularly.

3. Two minutes before cooking time is up, add the drained and flaked Filetti di Salmone Rio Mare together with the parsley, the lemon peel and the remaining butter. Serve straight away.

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Chef's Tip

Chef's Tips

Stock Browning Butter

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