Herb Risotto with Sliced Salmon
The idea for this was lifted from the menu of the magnificent San Pietro di Positano Hotel on the Amalfi Coast in Italy (A highly recommended treat). There they used sea bass in the dish, and I was delighted by the way the heat of the risotto (reassuringly sloppy) had just started to cook the fish and no more. As I was eating the risotto, I had a flash of inspiration - perhaps I just knew it would work with thin slices of salmon. On my return home it was the first dish I cooked, and wouldn’t you know it, the Scottish salmon seemed to combine with the risotto with finer results than the Italian sea bass! - Scotland 1: Italy 0 If only it was that way with the football!
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 6 | Fresh Salmon, Fillet | Main | Other, Uncooked | 30 mins to 1 hour |
Ingredients:
- 75 ml (2 1/2 oz) olive oil
- 1 onion, finely chopped
- 150 ml (¼ pint) dry white wine
- 500 g (1 lb) risotto rice (arborio, carnaroli, vialone nano)
- about 1.5 litres (2 3/4 pints) hot vegetable or chicken stock
- 350g (12 oz) fresh salmon fillet (middle cut), cut across into thin strips
- Maldon salt and freshly ground black pepper
- 25 g (1 oz) butter
- 4-6 tablespoons chopped fresh mixed herbs (parsley, basil, a little thyme, chervil)
- freshly squeezed lemon juice
- 75 g (3 oz) freshly grated Parmesan
Method:
1. Heat the olive oil in a large saucepan and add the onion. Cook gently for 3-5 minutes until soft. Throw in the rice and stir until well coated with butter and onions and heated through. Slosh in the wine and boil hard to reduce and almost disappeared.
2. Begin to add the hot stock a large ladleful at a time, stirring until each ladleful is absorbed into the rice. Continue until the rice is tender and creamy, but the grains still firm. (This should take about 25 minutes depending on the type of rice used).
3. Taste and season the risotto well with salt and lots of freshly ground black pepper. It should be quite soupy. Beat in the butter, herbs and the Parmesan. The risotto should be nice and creamy as the starch in the rice will have thickened the stock, and the butter and Parmesan will have given it a nice gloss.
4. Ladle into warm shallow bowls and quickly lay the salmon slices over the top – carry straight to the table before the salmon cooks through!
Recipe provided by...
Nick Nairn Cook School
Click here for more information about this recipe provider.Enjoy This Recipe?
If you like this recipe, why not sign up for the SalmonRecipes.net newsletter and we'll send other fantastic salmon recipes direct to your inbox.
