Smoked Salmon Risotto

Image provided courtesy of the bbc good food website

Smoked salmon is an interesting ingredient as it adds unexpected depth and dimension in terms of flavour, has a good hit of protein and is also rich in electrolytes, omega 3 oils and other benefical bells and whistles on the nutrition scale.If you're not a fan of smoked fish then by all means use conventional salmon. The best thing about smoked salmon is that for dishes liek this you cna buy smoked salmon trimmings (which are a good deal cheaper also.

Its exceptionally good from late autumn to spring as it provides a hearty meal in those colder months.

This recipe makes about 10 servings, which is good if you're feeding a large family. it also means you can store some of it and reheat it at a later point, makes a convenient lunch to take to work or wherever else also. Feel free to add other punchy ingredients such as lemon zest, herbs such as dill, fennel, tarragon, rosemary or even sage for added punch.

Ingredients


2 Onions finely diced
1 leek white flesh only finely sliced
4 cloves of garlic crushed
4 tablespoons of olive oil
700g of Arborio rice
500ml of white wine
1500ml of fish stock boiling
Seasoning
400g of Smoked Salmon sliced
A punch of parmesan shavings

Preparation:

In a heavy based pan sauté off the onions, leeks and garlic sweat but do not colour too much

Add the rice stir in and wait for the rice to start cracking

Add the liquid little by little stirring frequently until all the liquid has been absorbed

The rice such still have a bite about it and not soft

Remove from the heat and just prior to serving fold in the smoked salmon and parmesan .