Smoked Salmon and Lemon Risotto

Smoked Salmon and Lemon Risotto

I’m a big fan of Hell’s Kitchen, right now I’m currently watching the 4th seasons. And what caught my eyes besides the show itself was of course the food that is being served there. One of the appetizer that I always seen there was Risotto. So I was intrigued to give it a try. This one was very easy, tasty and fast to make. Just make sure you add lemon juice only if you like as it depend on your taste buds whether you would like it or not.

For 4 persons

– 1 onion finely chopped
– 2 tbsp olive oil
– 350gr risotto rice , such as Arborio
– 1 garlic clove finely chopped
– 1½ l boiling vegetable stock
– 170g pack smoked salmon chopped
– 3 tbsp flat-leaf parsley chopped
– Grated lemon zest plus squeeze of juice
– Handful rocket
– Black pepper

– Fry the onion in the oil for 5 minutes. Add the rice and garlic, then cook for 2 minutes, stirring continuously.
– Pour in a third of the stock and set the timer to 20 minutes.
– Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
– Pour in the last of the stock, stir, then simmer until cooked and creamy.
– Take from the heat and add the chopped salmon, parsley and lemon zest.
– Grind in some black pepper, but don’t add salt as the salmon will be salty enough.
– Leave for 5 minutes to settle, then taste and add a little lemon juice if you like.
– Serve topped with reserved salmon (roughly torn) and some rocket.

Source: BBC GoodFood Magazine April 2008

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