Source: cookaround.com

Presentation

First course based on risotto rice, smoked salmon, cream, onions, butter, chives, fish stock, cider (optional), oil, salt and pepper.

Ingredients

For 4 people

Rice: 20 g

Smoked salmon: 150 g

Cream. 250 ml

Onions: 1

Butter.< 40 g

Chives: to taste

Fish stock: 100 ml

Optional cider: 100 ml

Extra virgin olive oil: 4 tablespoons

Salt: to taste

White pepper: to taste

Preparation

Heat a knob of butter and a drizzle of oil in a pan.

Finely chop the onion and fry it.

Cut 100 g of salmon into strips

Transfer them to the pan and brown for a few minutes.

Blend the salmon with some cider

Heat a knob of butter and a drizzle of oil in a saucepan.

Add the rice and toast it

Start cooking the rice by adding some fish stock.

Add the fish stock when the risotto dries out

Add the salmon halfway through cooking and season with salt.

Leave to flavour and finish cooking the risotto.

Blend the cream with the remaining smoked salmon.

Stir the risotto with the salmon cream off the heat.

Serve garnished with chopped chives.

Allergens

• Rice (a very common allergy in the Far East, almost unknown in Italy and Europe)
• Rice: possible cross-reaction in case of sensitivity to grasses
• Salmon : fish: included among the allergens in the Community Regulation 1169/2011
• Cream: presence of lactose and milk proteins
• Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it
• Fish stock: fish: listed among allergens in Community Regulation 1169/2011
• Cider: Contains sulphites
• Pepper: possible cross-reactivity in case of spice intolerance

Notes

• If intended for children, reduce the size of the ingredients to match the size of the rice.

Safety / Intended Use

• Product intended for subjects with Mucositis only if well cooked, Xerostomia (dry mouth) if well cooked, Dysphagia (only if in pieces of uniform size and consistency)
• Not recommended in case of Diarrhea
• Product to be prepared under strict hygienic conditions