Smoked Risotto

Preparation:

Preparation: Peel the shallot, slice it thinly and let it dry over a moderate flame, then add half of the coarsely chopped salmon. After a couple of minutes throw away the rice, let it toast until it becomes translucent, then wet it with the wine which you will let evaporate. Start adding the hot broth, one or two ladles at a time and cook for about 12 minutes. At this point, add the smoked scamorza cheese cut into strips to the rice and stir to melt it well. Cook for another 6-8 minutes, finally season with salt and pepper and add the remaining salmon cut into strips.