Have a luxurious and comforting dinner with this creamy smoked salmon risotto. Bursting with flavour and easy to adapt, it's perfect for a special meal.
Heat 1 tablespoon Olive oil in a large pan and add 2 Shallots. Cook over a low heat for 4 minutes.
Once the shallots are starting to soften, add 2 Garlic cloves and 170 g Risotto (arborio) rice. Mix well and cook for a further 2 minutes so that the rice absorbs the oil.
Add half of the 850 ml Vegetable stock and simmer until all the liquid has nearly been absorbed. This will take about 20 minutes.
Add the remaining stock a ladle at a time. Waiting for the liquid to reduce before adding the next one. This will take around 10 minutes.
Remove from the heat and add 2 tablespoon Creme fraiche, 80 g Smoked salmon, juice and zest of 0.5 Lemon, 20 g Parmesan and 5 g Fresh parsley. Mix well and serve.
Notes
Never rinse the rice you are using for risotto. It removes the starch and that is what is going to make your smoked salmon risotto really creamy.
Cooking times for a risotto always vary. It depends on the intensity of heat used. Keep the heat low, even though it's tempting to speed it up.
Risotto does need to be stirred every so often, but don't stir it too much as it will cause the risotto to go gluey. If you don't stir it enough then it can stick to the bottom of the pan and burn.
If you can find seafood stock, then try and use that.
You can use any cold leftovers of salmon risotto to make arancini.
For even more creaminess in this risotto, add the rind of the Parmesan to the pan and take out just before serving.
This is already a fairly salty dish, so don't add any extra salt until you have tasted it.