Modified from a Salmon Risotto recipe on food.com.
- 250 g salmon, skinned and cut in to 1cm cubes
- 250 g arborio/risotto rice
- 500 ml chicken stock (hot, ready to use)
- 125 ml white wine
- 1 tbsp. oil
- 1 tbsp. butter
- 1 large onion, finely chopped
- 1⁄4 tsp. dill, finely chopped
- 3–5 sun-dried tomato pieces, finely diced
- parmesan cheese to taste, grated
- In a risotto pot heat the oil and butter, then add the onion and cook for 4 minutes, until soft.
- Add the rice and stir for 2 minutes or until the rice is transparent.
- Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
- Add the salmon, dill, sundried tomatoes and parmesan. Stir until salmon is poached.
Season with parmesan and serve.
This made three really good bowls full and was delicious, it took about half an hour to prepare.
I used frozen salmon pieces bought from the delightful Powerhouse Markets, cubing them while still frozen. I thawed them in a bowl of cool tap water for a few minutes just before using in the dish. The stock was powdered and the dill from a squeezy tube. Fresh when you can get it, otherwise just cook and enjoy 😉