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- Categories : Recipes , Special Occasions
- 1 h
- Medium
- 4 people
- 2€/people
- 334 Kcal/100g
Ingredients
- Extra virgin olive oil Peña de Baena
- A clove of minced garlic
- A chopped spring onion
- 200 grams of arboreal rice
- White wine
- 900 milliliters of fish stock
- 50 grams of Parmesan cheese
- 4 artichokes, cleaned, cut, and pre-cooked
- 300 grams of salmon, deboned and diced
Creamy rice with artichokes and salmon
- In a saucepan, put extra virgin olive oil Peña de Baena together with the garlic and spring onion. Sauté everything together and add the rice.
- Next, soak with the white wine.
- Evaporate and add the fish stock. Cook for 12 minutes, stirring occasionally.
- After this time, add the artichokes and diced salmon. Mix together for 2 minutes and season with salt and pepper.
- Serve sprinkled with chopped chives.
Recipe prepared by chef Antonio López.
We made this recipe in 4h 30 min. How was it calculated?
15 min. for cooking, 20 min. for photo editing, 1 h. for layout, writing, organisation and publication on our website and social networks. All this without counting the time for research and communication with the restaurant. Enjoy it and leave your comments..
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