We thank the Blog of LAPASTICCERAMATTA for having created this recipe with our IGP Sorrento Lemon Oil. Here is his recipe: https://blog.giallozafferano.it/lapasticceramatta/risotto-al-salmone-e-avocado-al-profumo-di-limone/


  • 320 g Carnaroli rice
  • 100 g Smoked salmon
  • 1/2 white onion
  • 1 Avocado
  • Extra virgin olive oil with lemons from Sorrento Igp Gargiulo
  • Extra virgin olive oil (Frantoio Gargiulo)
  • 8-10 Nuts (toasted)
  • salt

For vegetable broth:

  • 1 carrot
  • 1 onion
  • 1 Celery coast
  • 1 leaf Laurel


First prepare the vegetable stock: in a liter of water put the celery stalk, the carrot into pieces, the chopped onion and the bay leaf, cook for about 40 minutes. Finely chop half an onion and then toast it in a saucepan with plenty of extra virgin olive oil Frantoio Gargiulo, add the salmon to one side of the casserole where you have moved the onion, let it dry and remove it, keep aside. Now add the rice and toast it, then stretch with the vegetable stock filtered. Peel and blend the avocado with a little broth, then emulsify with the IGP SORRENTO’S LEMON OIL of Frantoio Gargiulo pouring it in flush, so you will have an avocado cream that you will add to the risotto, stirring and bringing it to cooking. In the last minutes add the salmon, then turn off the stove and add plenty of IGP Sorrento’s Lemon oil Gargiulo, mix and serve with toasted walnuts.