Salmon risotto

In a saucepan with 300 ml, add the salmon bones, a touch of oil and salt and boil for 35 minutes to cook the broth.

Meanwhile, cut the garlic and onion and brown them in the pan.

In a separate frying pan, grill the piece of salmon (if it is half done, it is easier to crumble the loin for the risotto).

Once the sofrito (onion and garlic) is ready, add the salmon and stir until well done, add the rice and marinate.

Add the broth little by little and with care of a strainer that nothing falls on the risotto, we move it while softly so that it consolidates the flavor. We can feed it with broth until the rice is ready.

Add a splash of cream, salt and a touch of pepper. Stir

Turn off the heat, add the Parmesan, mix with the rice and let it stand for a few minutes.

Enjoy!