Smoked Salmon Risotto

Smoked Salmon Risotto

Smoked Salmon Risotto

I am a massive fan of smoked salmon – even a heinous bout of food poisoning after eating it at a very swanky restaurant in a very swanky hotel many moons ago didn’t put me off!  This … is a super summer lunch dish – and as today is too hot to cook in the evening I am limiting my cooker and kitchen to lunchtime and lunchtime ONLY!!  The elegant taste of the warm salmon in a light, creamy, unctuous, risotto is so moreish.  Served with a lightly dressed green salad on the side is an absolutely perfect spring into summer supper dish!

Setting summer aside (but not too quickly) – this is also a great dish for making after the Christmas revelries using up the left over smoked salmon and blue stilton that always seems to be hanging around after the big day (well maybe not the smoked salmon so much) and making that break from all the heavy food of the season.

It’s pretty inexpensive to make if you choose smoked salmon trimmings: you can get them from all supermarkets – Tesco’s are pretty good and currently the cheapest by far!  You will have to feel through the trimmings for any stray bones and cut off the darker or drier edges of the fish – but I think it is well worth the bother to reduce the cost.  Get two packs and if there is any left over salmon use the next day with some cream cheese (or beat up any left over stilton with a little crème fraîche) and slather in a bagel for a lunchtime treat!

Serves 2 but can easily be doubled.  Takes around 30 minutes from bag to table.

You need:

175g risotto rice
600ml of chicken stock
100g smoked salmon
200g of good quality baby plum tomatoes
100g of mature blue stilton (use any blue cheese if you wish or even cheddar!)

Do it:

Heat a non-stick frying pan and cook the risotto rice for 1 minute.  Add the chicken stock and bring to the boil and then simmer for about 20 minutes, stirring occasionally, until the rice is tender (be gentle with the stirring as you don’t want to break up the grains too much).

Meanwhile, slice the smoked salmon into strips and halve the tomatoes.  Grate the blue stilton.

When the rice is ready, gently fold the tomatoes into the rice and cook for two minutes – stirring gently.  Now add the salmon and cheese to the rice and, again, fold in gently enough just to mix and then cook until the salmon and cheese are heated through (should take just a couple of minutes at the most).  Season to taste and serve immediately.