Smoked salmon risotto

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Recipe time! This is adapted from Jamie Oliver’s original Naked Chef book. This is my go-to basic risotto recipe and almost foolproof.

I make this much for two very hungry runners:

1 pint fish stock (I used a whole carton of fish stock)

1/2 tbsp olive oil

1 medium onion chopped

3-4 stalks of celery finely chopped

1 clove of garlic finely chopped

7 oz arborio rice

1/4 cup dry white wine (sauvignon blanc or riesling works best in my experience)

2.5 tbsp butter (you can get away with less if you want to make it a little healthier)

1/3 to 1/4 cup of grated Parmesan cheese (you can really add as much as you like)

1/2 bunch of asparagus (cut into half inch pieces)

1/3 cup frozen peas

4 oz smoked salmon (I used half a packet of Trader Joe’s smoked salmon)

Directions:

1. Warm the stock in a pot. Keep warm (not hot) for the duration of cooking.

2. Heat the oil in a large pot (I usually use a stock pot).  Add onion, celery and a pinch of salt. Cook on a medium heat for 3 minutes. Add garlic and cook for another two minutes.

3. Add the rice. Turn up the heat – medium-high. Stir the rice constantly for 2 minutes.  Add the wine. Turn down the heat.

The rice will now begin to absorb any liquid that you add. The trick is to add enough so that the rice is cooked but does not turn mushy. This might take a while to figure out but usually takes about 25 minutes. At the start the rice is translucent. This usually means the rice isn’t cooked. Once this translucency  is completely gone the rice is done. Make sure to taste as you go. If it is chewy keep going.

4. Once the wine has been absorbed you can begin to add the stock. Add a ladle full at a time. Once each ladleful has been absorbed, add  more stock. This should be done on a lowish heat – not boiling but a gentle bubble. I used almost all of the fish stock.

5. Once you think the rice is almost done add the asparagus and frozen peas. I cooked them for 7ish minutes. You can always cook them separately and add them at the end.

6. Keep tasting the rice. When you think it is done take the post off the heat. Add the smoked salmon, butter and Parmesan. Allow the butter and cheese to melt and you are ready to serve. I like to garnish with more cheese and black pepper, I also added a little bit of lemon juice for this recipe. I usually serve it with some crusty Italian bread. You can never have too many carbs, right?

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