Lemon, salmon and rice for a creamy risotto. A must try for a fresh summer dinner.
Total time: 45minutes Serves: 4
Ingredients
300g Carnaroli or Arborio(risotto rice)
150g chopped smocked salmon
½ glass white dry wine
50ml of cream
1 onion peeled and finely chopped
Butter 40g
Caviar(preferably salmon caviar) to decorate
1.5l of vegetable stock, hot
50g butter
1 lemon (zest and squeeze of juice)
salt & white pepper
Method
Heat the stock in a sauce pan and keep it on a low simmer. In a high-sided large pan, heat the butter and fry the chopped onion for about 3 minutes until softened.
Turn the heat up and add the rice to the pan. Toast the rice for 2 minutes, stirring frequently until the grains are covered with butter. Poor in the white wine and stir frequently until the wine has been completely absorbed.
Add one third of the vegetable stock to the rice and turn the heat down to a simmer. After about eight minutes of cooking (always check the rice and stir frequently) most of the stock should be absorbed, therefore add another ladleful of stock (make sure that every ladleful of stock is absorbed before adding the next).
Repeat operation, stirring constantly until the liquid is absorbed and the rice is cooked but al dente. Remove the pan from the heat.
Stir in the chopped salmon, the lemon (zest and filtered juice), the cream and a pinch of salt and pepper. Cover the pan and let the risotto sit for 2 minutes before serving. Serve topping each portion with a sprinkle of lemon zest and caviar.
Turn the heat up and add the rice to the pan. Toast the rice for 2 minutes, stirring frequently until the grains are covered with butter. Poor in the white wine and stir frequently until the wine has been completely absorbed.
Add one third of the vegetable stock to the rice and turn the heat down to a simmer. After about eight minutes of cooking (always check the rice and stir frequently) most of the stock should be absorbed, therefore add another ladleful of stock (make sure that every ladleful of stock is absorbed before adding the next).
Repeat operation, stirring constantly until the liquid is absorbed and the rice is cooked but al dente. Remove the pan from the heat.
Stir in the chopped salmon, the lemon (zest and filtered juice), the cream and a pinch of salt and pepper. Cover the pan and let the risotto sit for 2 minutes before serving. Serve topping each portion with a sprinkle of lemon zest and caviar.
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