chilli salmon risotto

 

I love making and eating risotto and once you master the basics the world is your arborio!

This is my way, it’s fairly quick and easy and always seems to please but feel free to adapt however you wish.

For two or three people I use:
A glug of olive oil,
1 yellow onion, finely chopped
garlic and chilli to taste,
salt and black pepper,
2 cooked salmon fillets, flaked
a glass of white wine,
arborio or risotto rice (75g per person),
1 ltr chicken or vegetable stock (keep this simmering in a saucepan whilst you do everything else),
frozen garden peas,
Parmesan or Parmigiano-Reggiano cheese.

On this occasion, I had already cooked my salmon earlier in the day. You could even do it the night before and keep it in the fridge until needed. I cut a whole chilli in half to rub over the raw salmon.

Then I added some chopped chilli, some olive oil and seasoned the salmon before cooking it for 15 minutes in the oven at 180 deg. celsius.

 

Of course, if you’re in a real hurry, you can buy pre-cooked salmon fillets with chilli already added from the supermarket, you then won’t need to add fresh chilli.

Gently fry the onion and crushed garlic in the olive oil, on a low to medium heat, until the onion starts to go soft and transparent. I use a sauté pan like this one ProCook Gourmet Non Stick Saute Pan & Lid 28cm / 3.7L

If you didn’t add the chilli when cooking the salmon, or if you like it hot, you can add some now to the onion and garlic – the amount depends on whatever your taste buds prefer! I always keep those shop bought frozen cubes of chilli in the freezer for when I don’t have fresh.

 

 

Add the arborio rice and fry on a low heat, stirring regularly, until the rice turns slightly transparent. Don’t brown it

 

 

 

 

 

Then add the wine and let the rice suck it all up!

 

Once the rice has absorbed all the wine, add a ladleful of hot stock letting the rice absorb all of it before adding another.

You will need to keep doing this, stirring regularly, until the rice is cooked.

 

 

 

After the first 10 minutes of doing this, add the flaked salmon. Continue adding a ladle full of stock as and when the last lot is absorbed.

 

 

 

All in all, the adding of stock procedure should take about 15-20 minutes and I don’t add the frozen peas until the final 3 minutes or so, as I like it when they pop in your mouth rather than being mushy.

 

Just before you are ready to dish up, add a generous grating of Parmesan cheese and stir it in for a rich creamy texture.

My favourite accompaniment to risotto is always a crisp, mixed leaf salad, with rocket, red pepper, red onion and a olive oil and balsamic vinegar dressing…the crunchy red onion and the tang of the balsamic really seems to compliment the creamy taste of the risotto and I wouldn’t have it any other way!

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