Salmon and mushroom risotto 🍄🍄

Heat a little butter in a frying pan and heat over low heat. The pan should be large enough so that the rice can be spread evenly.

Chop the onion finely and add to the pan when the butter is dissolved. Turn the heat to low and cover so that the onion simmers.

Cut the portobellos in thin slices and poach them when the onion is soft. Do the same with the salmon fillet and add to the pan once the portobellos are cooked. Add the spinach at the end, when the salmon is also cooked.

Now we can add the spices we want. In my case I add salt, nutmeg, a pinch of freshly ground pepper and freshly grated ginger (this is my secret trick, don't tell anyone🤫).

Once spiced, add the rice and turn it several times so that it takes on flavor and toasts a little. This step helps the rice not to absorb too much water and to be "al dente". As soon as 1-2 minutes have passed, add a splash of white wine and stir until it evaporates completely.

Now it is time to add the broth and here is the best kept secret of the Italians: the broth must be added little by little. Pour a little broth and stir; when there is little broth left, add more until the rice is boiled but not overcooked (just right). I am going to tell you another of my secrets: to prepare the broth, what I do is to boil water just when I am going to cook. I add a few bay leaves, a few cloves of garlic and I add all the leftovers of the ingredients I use: the salmon scrapes, the onion stems.... And I also put in everything that is half in the fridge and is going to go bad (half a tomato, a piece of bell pepper left over from the night before...). In this way, I don't fill the freezer with broth and I don't waste the industrial broth from the supermarkets.

We come to the last and decisive step: when the rice is ready, add a small cube of butter and stir until it dissolves. This will give an extra creaminess to the risotto. Finally, turn off the heat, add a handful of grated Parmesan (any cheese that melts well and you like the taste) and stir again to mix well. And enjoy!