Hot Smoked Salmon, Dill & Lemon Risotto

Wed, 28 March 2018

Ingredients

·         200g of risotto (Arborio) rice

·         Small knob of butter

·         1 shallot ,chopped

·         1 stick of celery finely chopped

·         1 clove of garlic minced

·         1 small glass white wine

·         1 litre of stock

·         1 tbsp creme fresh

·         juice 1/2 lemon

·         1 tbsp chopped dill

·         1 tbsp chopped chives

·         100g hot smoked salmon

·         Salt and pepper

 

Method

·         Bring the stock to the boil and keep on a low simmer. In a separate pan, melt a knob of butter and a glug of olive oil over a medium to low heat. Stir in the onions,celery , garlic salt and pepper and sweat gently for 8-10 mins until soft but not colored, stirring occasionally.

·         Turn the heat to medium/ high and stir in the rice then stir continuously until the rice is shiny and the edges of the grain start to look transparent.

·         Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time & stir. Lowering the heat slightly,until absorbed.

·         Continue adding stock ladleful at a time and stirring the rice over a low heat for approximately 20 mins or until the rice is cooked al dente (with a slightly firm, starchy bite in the middle).

·         The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.

·         Stir through the dill , chives and lemon juice. Remove from the heat,cover and allow to sit for 2 more mins. Stir through the creme fraiche and place on a plate or in a shallow bowl.

·         Place the whole or flaked hot smoked salmon on top and sprinkle with some more chopped chives and dill to garnish. Serve with a wedge of lemon on the side.