Risotto of hot smoked salmon and queens
Serves 4-6
This is great for entertaining as you can prepare most of the dish in advance right up to the final 10 minutes of cooking.
Ingredients
- 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
Method
- 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.
