Salmon risotto recipe
Salmon, fennel and pea risotto Salmon risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas. Be careful not to overcook the risotto, though, or it will be stodgy. 750ml/1 pint 6fl oz hot fish or vegetable stock2 tbsp sunflower oil½ fennel bulb (or 1 small bulb), trimmed and finely chopped2 garlic cloves, crushed225g/8oz arborio or risotto rice300ml/10fl oz dry white wine150g/5½oz frozen petits pois½ lemon, juice only2 x 150g/5½oz salmon fillets, skinned and thinly sliced3 tbsp full-fat crème fraîche3 sprigs fresh tarragon, coarsely chopped30g/1oz Parmesan, grated, plus extra for sprinklingsalt and freshly ground black pepper50g/2oz pea shoots, to ganish (optional) 750ml/1 pint 6fl oz hot fish or vegetable stock 2 tbsp sunflower oil ½ fennel bulb (or 1 small bulb), trimmed and finely chopped 2 garlic cloves, crushed 225g/8oz arborio or risotto rice 300ml/10fl oz dry white wine 150g/5½oz frozen petits pois ½ lemon, juice only 2 x 150g/5½oz salmon fillets, skinned and thinly sliced 3 tbsp full-fat crème fraîche 3 sprigs fresh tarragon, coarsely chopped 30g/1oz Parmesan, grated, plus extra for sprinkling salt and freshly ground black pepper 50g/2oz pea shoots, to ganish (optional) Method Pour the stock into a saucepan and keep warm over a low heat.Pour the oil into a large frying pan over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil.Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 250ml/9fl oz stock in the saucepan and the rice is nearly cooked.Add the petits pois and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, crème fraîche, tarragon and Parmesan. Stir and continue to cook until the salmon is done to your liking.Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots. Pour the stock into a saucepan and keep warm over a low heat. Pour the stock into a saucepan and keep warm over a low heat. Pour the oil into a large frying pan over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil. Pour the oil into a large frying pan over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil. Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 250ml/9fl oz stock in the saucepan and the rice is nearly cooked. Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 250ml/9fl oz stock in the saucepan and the rice is nearly cooked. Add the petits pois and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, crème fraîche, tarragon and Parmesan. Stir and continue to cook until the salmon is done to your liking. Add the petits pois and lemon juice. Ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, crème fraîche, tarragon and Parmesan. Stir and continue to cook until the salmon is done to your liking. Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots. Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots. Recipe tips It is important to add the stock when it is hot. If you add cold stock the mixture will take too long to boil and the rice will be overcooked. It is important to serve this salmon risotto as soon as it is cooked, as it doesn’t keep well on the heat – it becomes soggy.