Salmon Risotto

Peel and cut into small pieces the leek and garlic.

Clean and chop the salmon and set aside.

Serve and add cheese to taste.

In a frying pan, sauté the leek and garlic with a dash of olive oil.

When the leek and garlic begin to soften, add the uncooked rice.

When the rice starts to become transparent, add a glass of white wine and let the rice absorb it.

Heat the fish stock in a microwave oven

Once the rice has absorbed the wine, add the peas and spices.

We add the broth little by little, add a cazó and wait for the rice to absorb it. Rice absorbs it

Continue adding the broth, and before adding the last ladle of broth, add the salmon.

Finally, add the rest of the broth and the Parmesan and stir slowly until it thickens, being careful not to let it stick.