- 30 min
- 40 min
- 4 to 6
- 600 g (1 1/4 lb) broccoli florets
- 1 onion, finely chopped
- Sufficient quantity of broccoli stems, peeled and diced finely
- 60 ml (1/4 cup) salted butter
- 250 ml (1 cup) Arborio rice
- 125 ml (1/2 cup) white wine or vermouth
- 900 ml (4 cups) vegetable stock
- 50 g (1/2 cup) Saputo Grana Padano cheese, grated
- 6 thick fillets, 90 g (3 oz) each skinless salmon
- Sufficient quantity of olive oil
- Salt and freshly ground pepper, to taste
- In a saucepan, cook the broccoli in boiling salted water for 3 minutes. Remove the florets with a skimmer, run under cold water and set aside. Leave the cooking water in the saucepan.
- In another saucepan, soften the onion and broccoli stems in the butter. Add the rice and continue cooking until the rice grains are well coated with butter. Add the wine and cook, stirring, until it evaporates.
- Add 125 ml (1/2 cup) of the hot vegetable stock and continue cooking, stirring constantly until the stock is absorbed. Repeat until there is just 250 ml (1 cup) of stock left. Add the broccoli florets, the stock and stir just to reheat. Avoid overcooking so that the broccoli keeps its nice bright colour.
- Season to taste and stir in the Grana Padano cheese at the last minute.
- Meanwhile, preheat the oven to 210°C / 425°F. Spray the salmon with olive oil and season to taste with salt and pepper. Place on a baking sheet and cook on the bottom rack for about 8 minutes.
- Serve the risotto in hot deep plates. Place a piece of cooked salmon on each portion.
Tip: If the rice is not cooked enough when it’s time to add the broccoli (it should have a little bite to it) add a little of the broccoli cooking water first and cook until the rice is al dente. Then stir in the broccoli. The risotto should be creamy.