Directions
- 1Finely chop two onions and place them in a bowl.
- 2Heat up a pan with three tablespoons of butter.
- 3Add the chopped onions to the pan, season with salt and pepper, and cook for 8-10 minutes.
- 4Add three cloves of minced garlic and a handful of fresh thyme.
- 5Add one cup of Arborio rice and toast for a bit.
- 6Add a quarter cup of white wine.
- 7Add vegetable broth, half a cup at a time, allowing each addition to absorb before adding more. This process takes about 30 minutes.
- 8Season with more salt and pepper as needed.
- 9Add red chili flakes and a drizzle of balsamic glaze.
- 10Grate half a cup of Gruyere cheese and add it to the risotto.
- 11Meanwhile, season the salmon fillets with salt, pepper, garlic powder, onion powder, and smoked paprika. Air fry at 400°F for 10-12 minutes.
- 12Serve the risotto topped with the air-fried salmon, extra Gruyere cheese, chili flakes, and fresh thyme.
Ingredients
- 4 cups vegetable broth
- 3 tablespoons butter
- 2 onions
- 0.01 salt
- 0.01 pepper
- 3 cloves garlic
- 1 handful fresh thyme
- 1 cup Arborio rice
- 0.25 cup white wine
- 2 pieces salmon
- 1 tablespoon olive oil
- 0.01 garlic powder
- 0.01 onion powder
- 0.01 smoked paprika
- 0.5 cup gruyere cheese
- 0.01 red chili flakes
- 1 tablespoon balsamic glaze
Equipment
knifecutting boardbowlsmall saucepanlarge frying panmeasuring cupgraterair fryer
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