POSSIBLY THE BEST RISOTTO I HAVE TASTED IN MANY A YEAR…
This was a treat to make and the result was simply stunning. My son reckons he will never eat any other risotto now and my daughter wants this dish as a regular on the menu roster. It went down well!
1 white onion finely chopped
500gm risotto rice
125ml white wine
1 1/2 litre hot vegetable stock
240g cooked prawns
150g hot-smoked salmon fillets
100g fresh asparagus tips, blanched briefly in boiling water
Freshly ground black pepper
Lemon wedges to serve
Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.
Add the rice and stir to coat all the grains in the butter.
Add the wine and cook gently stirring until it is absorbed. This takes about 5 minutes roughly.
Gradually add the hot stock, a ladleful at a time, stirring until each addition is absorbed. Keep stirring until the rice is tender. This process will take about half an hour, so put some good music on – maybe some Chet Baker – and get into a comfortable standing or seated position near the cooker!
Flake the salmon and gently fold into the risotto with the prawns and asparagus – this will be right near the end when the rice still has a little bite to it.
Add a grind or two of black pepper. No need for salt – the stock and salmon provide that to this dish,
Stir gently to heat through. Serve with lemon wedges.
Of all the dishes I have put on here in the last two years this is certainly one of my real favourites.
Please, please give it a go!