Tuesday, 23 July 2013

Smoked salmon, courgette and basil risotto

Easy and delicious; with intensely rich but fresh flavours.  Lovely with a lightly wooded white.

  1. 1 onion, finely chopped
  2. same amount of finely chopped celery
  3. 2 tsp chopped garlic
  4. olive oil
  5. 500ml vegetable (or chicken) stock
  6. 300ml good white wine (the rest to hydrate the chef)
  7. 1 cup risotto rice
  8. 100g smoked salmon ribbons
  9. 2 medium sized courgettes, oven roasted until cooked but not soft
  10. a handful of basil, finely chopped
  11. a cup of grated Parmesan
  12. a squeeze of lemon
  13. a knob of butter
  • heat olive oil in a pan and add onion, celery and garlic, cooking slowly
  • when soft add rice and stir for around 3 mins until the rice starts to go a bit translucent
  • add the wine and stir
  • when the wine is no longer, add stock 1 ladel at a time, stirring well
  • continue for around 30 mins, until the rice is al dente
  • add 3/4 of the chopped courgette, 75g of chopped salmon, the butter, 3/4 of the Parmesan, the basil and a squeeze of lemon
  • stir well, pop the lid on and leave for 5 mins, off the heat
  • serve in bowls with a few pieces of courgette, a strip of salmon and a sprinkle of Parmesan over the top of each

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