Not sure you can make a great risotto? Think again – this zesty, delicious salmon risotto will quickly become your go-to dinner party dish.
- 1 onion, finely chopped
- 2 tbsp olive oil
- 1 clove of fresh garlic, finely chopped
- 350g Arborio rice
- 1.5 litres boiling vegetable stock
- 85g light mascarpone
- 3 tbsp of finely chopped, fresh flat-leaf parsley
- 200g pack of Connemara Smokehouse Irish Organic Smoked Salmon (three quarters chopped)
- Grated zest of 1 fresh lemon and a squeeze of fresh juice
- Freshly ground black pepper
- Fresh rocket leaves, to serve
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.
Add the remaining stock, stir, and simmer until cooked and creamy. Remove from the 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.
Please note: Arborio rice is short-grain white rice which is 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’
flavour and sticky texture.