Smoked Salmon risotto

Name: Smoked Salmon risotto
Total time: 2400 s
Yield: 2 portions
Cuisine: British
Ingredients: 1 onion, finely chopped; 2 tbsp rapeseed oil; 300 g arborio rice; 1 clove garlic, finely chopped; 150 ml white wine; 1.2 litre light fish stock (made with one pot/cube); 1 lemon, finely zested, juiced; 1 small bag of watercress, rocket and spinach; 50-100 g Parmesan, finely grated; Optional *80g full fat cream cheese; Cracked black pepper

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

Smoked Salmon risotto

ChefGoulding@EdmundsWSC @cook_23781120

Saved

Ingredients

39-40mins

2 portions

1onion, finely chopped
2 tbsprapeseed oil
300 garborio rice
1 clovegarlic, finely chopped
150 mlwhite wine
1.2 litrelight fish stock (made with one pot/cube)
1lemon, finely zested, juiced
1small bag of watercress, rocket and spinach
50-100 gParmesan, finely grated
Optional *80g full fat cream cheese
Cracked black pepper

Saved

Steps

39-40mins

1

Gently fry onion and garlic for a few minutes until softened.
2

Stir in rice, stir to coat continue to sauté and then add white wine. It should sizzle and evaporate quickly allow to fully reduce and absorb stirring occasionally.
3

Once the wine has fully absorbed start adding a 1/4 of the stock. Gently simmer to cook out and absorb stirring gently.
4

Repeat this process until you’ve almost used all of the stock. Ensuring it’s fully absorbed each time before adding the next quarter. Taste to check the texture of the rice. Add more stock if needed or continue to cook out to thicken.
5

Once you are happy with the texture. Stir in lemon zest, 80% chopped smoked salmon, most of the leaves and all of the Parmesan. Add cream cheese too if using. Stir to combine.
6

Season with freshly cracked black pepper and lemon juice.
7

Serve garnished with the remaining chopped smoked salmon, reserved leaves, a few peelings of Parmesan and a drizzle of rapeseed oil.