Monday, September 15, 2008
This simple Italian risotto is cooked all in one go and is therefore easier than the usual risotto. If you prefer to cook the traditional way, add the liquid gradually, adding the salmon about two-thirds of the way through cooking. Recipe serves 4.
2 tablespoons butter
Small bunch spring onions, white parts only, chopped
1/2 cucumber, peeled seeded and chopped
1 3/4 cups risotto rice
5 cups hot chicken or fish stock
2/3 cup dry white wine
1 pound (500 g) salmon fillet, skinned and diced
3 tablespoons fresh chopped tarragon
Salt and freshly ground black pepper
1. Heat the butter in a large saucepan and add the spring onions and cucumber. Cook for 2-3 minutes without letting the spring onions colour.
2. Stir in the rice, then pour in the stock and wine. Bring to the boil, then lower the heat and simmer, uncovered, for 10 minutes, stirring occasionally.
3. Stir in the diced salmon and season to taste with salt and freshly ground black pepper. Continue cooking for a further 5 minutes, stirring occasionally, then switch off the heat. Cover and leave to stand for 5 minutes.
4. Remove the lid, add the chopped tarragon and mix lightly. Spoon into a warmed bowl and serve.
Variation: Carnaroli risotto rice would be excellent in this risotto, although if it is not available, Arborio can be used instead.