1 onion, finely chopped
2 tbsp olive oil
1 clove fresh garlic, finely chopped
350g Arborio rice*
1 1/2 liters boiling vegetable stock
85g light mascarpone
3 tbsp finely chopped, fresh flat-leaf parsley
200g packed Connemara Smokehouse Irish Organic smoked salmon, three-quarters chopped
Grated zest of 1 fresh lemon + squeeze of fresh juice
Freshly ground black pepper
Fresh rocket leaves, to serve
1. In a very large frying pan, saute the chopped onions in olive oil over medium-low heat for 5 minutes. Add the chopped garlic and rice; cook for 2 minutes, stirring continuously. Pour in 1/3 of the boiling vegetable stock and set a timer for 20 minutes. Simmer, stirring occasionally, until the liquid has been absorbed, then add half the remaining vegetable stock. Continue cooking, stirring more frequently, until the liquid has again been absorbed.
2. Add the remaining stock, stir, and simmer until cooked and creamy. Remove from heat and add the mascarpone, chopped parsley, chopped salmon, and lemon zest. Stir gently, and if desired, add freshly ground black pepper to taste. Let risotto stand for 5 minutes, taste, and add lemon juice if desired. Serve topped with remaining smoked salmon (roughly shredded), and a handful of fresh rocket leaves.
*Arborio rice is a short-grain white rice used specifically for risotto dishes and rice puddings. It can be found in most well-stocked supermarkets. Due to the amount of liquid absorbed by the rice kernels, any larger varieties could potentially result in an undesirable ‘starchy’ flavor and sticky texture.