Salmon with Sicilian Lemon Risotto

Continuing my delicious task of tasting Paganini’s products, I chose to test Arborio Rice to make this Sicilian lemon risotto, which is wonderful! To go with it, I found a salmon cut into a very different shape for sale and the combination was delicious!

I started by seasoning the salmon with just Lemon Pepper, salt and a drizzle of Paganini extra virgin olive oil. For those who don’t know Lemon Pepper, it is a seasoning that mixes dehydrated lemon peel and pepper and goes well with white meat and seafood in general. I let the salmon taste while I prepared the risotto.

I put 1 tablespoon of butter and a drizzle of olive oil in the pan and sautéed 1 small chopped onion. Next, I added 1 cup of Paganini Arborio Rice and sautéed it well. I added 1 cup of dry white wine and mixed until the wine almost disappeared.
I added 1 ladle of vegetable broth and stirred until it dried, then I added ladle after ladle until the rice cooked (approximately 600ml of broth was used).

At the end, I added the zest of the peel and the juice of 1 lemon, as well as a little white pepper. I also added ½ cup of grated parmesan. I didn’t think salt was necessary because the broth was well seasoned.

I grilled the salmon on both sides and served. Delicious combination that fits perfectly with something I learned a while ago: you can only make good food with good ingredients!