Here is the recipe for the risotto I mentioned, that I made the IKEA bread to go with. It is adapted from a recipe in Woman’s Day magazine, that I came across whilst flicking through mags at the hairdresser recently. I still had the Huon hot smoked salmon from Tasmania that I won on Valentine’s Day, so the recipe caught my eye.
If you haven’t got access to hot smoked salmon, just poach/steam some fresh salmon fillets in the microwave instead, and flake them into the rice mixture.
This risotto is amazing! I mean it. Complete and utter melt-in-your-mouth perfection that just comes together in a moment of pure food delight.
Salmon & Pea Risotto
1 tbsp extra-virgin olive oil
1 brown onion, finely chopped
2 small red chillies, finely chopped
2 cups arborio rice
½ cup white wine
5 cups chicken stock
¾ cup frozen peas, thawed
¾ cup fresh sugar snap peas, trimmed
3 tbsp fresh tarragon leaves, chopped
1 lemon – zest and juice of
250 gms hot smoked salmon fillet (or equivalent cooked fresh salmon fillet, skinless)
cracked pepper, to taste
optional – shaved fresh parmesan cheese
In a large, deep pan (a wok is good), heat olive oil over medium heat. Add onion and chillies and saute, stirring, for 2 minutes until softened.
Add rice, stirring to coat, and saute for 1 minute.
Add the wine and then the chicken stock, gradually, stirring constantly as the liquid absorbs into the rice. When all the liquid is absorbed and the rice is cooked (15-20 minutes), add remaining ingredients and fold through until gently heated.
Top with a sprinkling of shaved parmesan if desired, and serve with fresh bread.
Serves 4-6 depending on what you have with it – it is quite filling.
Happy Fooding!
