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Heat 2 tablespoons butter with the oil, add onion and rosemary. Cook onion until tender and add rice. Stir rice to coat with the butter. Add wine and cook, stirring over medium heat, until it is absorbed.
Gradually add hot stock, one cup at a time, while stirring, allowing each cup of stock be absorbed before adding the next cup. Continue stirring until rice is ¨al dente¨. This process will take 18 to 20 minutes. Approximately, five minutes before the risotto is ready add the salmon or trout and mix to combine. Add lemon juice, heavy cream, parmesan cheese and chopped parsley. Stir in remaining butter and correct seasoning.
Serve immediately with parmesan cheese.
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