Serves 4
Ingredients 4 salmon fillets
800ml of stock
200g fresh peas
400g Arborio rice
Large handful of fresh mint
2 lemons, juice and zest
150g Parmesan cheese, grated
50ml olive oil
10g butter
Salt and Pepper for seasoning
Finely chop a large onion and clove of garlic. Fry in 1 tbsp of olive oil and 1 tsp of butter until soft and slightly brown. Add a pinch of chopped mint and the Arborio rice. Stir and cook for 5 minutes on low heat. Increase heat add juice of 2 lemons and stir.
In a separate pot, bring stock to boil then remove from heat. Add enough stock to the rice mixture to cover it, and cook on medium heat. Once absorbed by the rice, slowly stir in more liquid, each time letting it be absorbed. Repeat until the rice is cooked through. Add the peas and mix well.
Mix in zest of 1 lemon and a large handful of finely chopped mint. Sprinkle in Parmesan cheese (leave a little for garnish at the end) and stir until melted. Season with salt and pepper to taste.
Season the salmon with salt and pepper and fry in a teaspoon of olive oil for 2 minutes on each side until brown. (Check with a knife to see if cooked through.) Serve on top of risotto.
• Risotto is the name of the finished dish, not the rice itself.
• A medium to long-grain rice, Arborio comes from the north Italian region of Piedmont.
• Arborio is the the classic risotto rice but there are two other variants, carnaroli and vialone nano.
• Unlike Asian rice, risotto rice is not boiled in water but first cooked in olive oil.
• Rice for risotto dishes is usually cooked 20-30 minutes with liquids added slowly, and constant stirring until creamy.
• A medium to long-grain rice, Arborio comes from the north Italian region of Piedmont.
• Arborio is the the classic risotto rice but there are two other variants, carnaroli and vialone nano.
• Unlike Asian rice, risotto rice is not boiled in water but first cooked in olive oil.
• Rice for risotto dishes is usually cooked 20-30 minutes with liquids added slowly, and constant stirring until creamy.
