Checklist:
Ingredients:
For the salmon steaks:
• 2 salmon steaks (about 200g each)
• 30 ml olive oil
• Salt
• Pepper
Risotto:
• 1 white onion
• 100 g short grain brown rice
• 1,2 l vegetable stock
• 80 g peas
• 8 g fresh mint leaves
• 1/2 lemon
• 30 ml olive oil
Cookware:
• Cutting board
• Knife
• Pot of at least 3 l
• Pan
• Spatula
• Spoon
• 2 forks
• 2 knives
• 2 plates
Recipe:
Preparation:
1. Finely dice the onion.
Cooking:
1. Heat up 30 ml olive oil in a medium sized pot on medium heat and sear 100 g short grain brown rice for about 2 minutes.
2. Add the diced onion and sear it for 1 more minute.
3. Deglaze with 200 ml of vegetable stock. Stir the rice constantly to get a creamy texture.
4. Add some more of the vegetable stock as soon as it´s almost running out inside the pot. Repeat this process until the risotto is ready, which takes about 50 minutes.
5. Turn off the heat.
6. Add 80 g peas and 10-12 fresh mint leaves. Stir the rice again an let it rest inside the pot.
7. 5 minutes before the risotto is ready, heat up a pan and add 30 ml olive oil.
8. Let 2 salmon steaks sear on high heat for about 2 minutes each side.
9. Meanwhile add a pinch of salt and freshly ground pepper on each side of the salmon steak.
10. After searing, let the salmon steaks rest for 2-3 minutes inside the pan without heat.
11. Take 2 dinner plates.
12. Place half of the risotto in the center of each plate and top it with a salmon steak.
13. Garnish with a ¼ lemon and the rest of fresh mint leaves.
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