The preparation

Toast the rice then add hot water and continue stirring. Prepare the base of the dish by placing a few slices of salmon on greaseproof paper with oil and cut into circles with a round pastry cutter, add pepper and grated lemon.

Continue cooking the rice, adding the salmon and finish cooking by stirring the rice and adding more grated lemon, parmesan and, only at the end, lemon juice.

Let’s prepare the dish: lay our smoked salmon circle on the base of the plate, the risotto and, to finish, the Keta salmon roe for that extra touch. At the end, garnish with audible flowers.

Risotto is ready.