Risotto of hot smoked salmon and queens
This is great for entertaining as you can prepare most of the dish in advance right up to the final 10 minutes of cooking.
- 200g/7oz ready flaked hot smoked salmon
- 300g/10oz shelled queens (net weight0
- 45ml/3tbsp olive oil
- 1 stick of finely chopped celery
- 1 onion finely chopped
- 450g/1lb risotto rice
- 150ml/¼ pint dry white wine
- 1.5 litres (2¾ pints) fish, vegetable or chicken stock
- A knob of butter
- 4tbsp parmesan freshly grated
- sea salt and freshly ground black pepper
- A squeeze of lemon juice
- Cook the onion and celery in the olive oil over a gentle heat until soft then stir in the rice and mix well to coat each grain in the oil.
- Meanwhile heat the stock until it is almost at boiling point then simmer gently.
- Raise the heat under the onions, pour in the wine and boil until it has almost evaporated then reduce to medium heat.
- Add the hot stock to the pan a ladleful at a time stirring until each ladleful has been absorbed.
- If you want to prepare this dish in advance stop the cooking after 15 minutes being sure to have reserved at least a couple of ladlefuls of stock. When you want to finish off bring risotto to the boil, reduce the heat a little and continue cooking and adding stock as before.
- When the rice is soft and creamy but the grains still firm remove from the heat and stir in the butter and parmesan plus the queens.
- Cover with a lid and leave for 3-4 minutes or until the queens are just cooked then gently stir in the salmon and serve straightaway.