A recipe of Milanese inspiration for today. With some changes.
Risotto served lukewarm, cooked with saffron flavoured water instead of broth, cubed fresh mango with a scent of my secret ingredient, lemon, and smoked salmon morsels.
Everything finished with freshly grated black pepper.
An explosion of flavours.
Very easy and delicious.
Ingredients:
200g acquerello rice
Water
Saffron
100g norwegian smoked salmon
1 fresh mango
Oil
Salt
Pepper
1 pat of butter
1 untreated lemon
– Warm up 1 litre of water and melt a saffron envelop into it.
– Cut mango into small cubes and season it into a bowl with a little untreated lemon zest.
– Toast rice with a little oil and cook with warm water and saffron.
– Cream with a pat of butter and plate up.
– Finish with fresh mango and norwegian smoked salmon morsels.
– Serve saffron rice with some freshly grated black pepper and more lemon zest.
