Seafood and smoked salmon risotto

smoked salmon risotto

John Ross Jr shares its seafood and smoked salmon risotto recipe

When it comes to our blogs, we like to think that we’ve got an eye for what makes an interesting – and tasty – smoked salmon recipe.

 

And this seafood and smoked salmon recipe we made last night was so tasty that we thought we’d share it with you.

 

For those who enjoy risotto this dish has everything – but it’s also very filling. We would recommend that you either make eight generous portions as a main course or, if you’re entertaining, serve it as starters; this recipe will probably extend to 15 – 20 small starter servings.

 

Serves 8

 

Ingredients

 

500g Arborio rice

75g Parmesan cheese, grated

350g seafood selection including mussels, squid and prawns

200g John Ross Jr smoked salmon (cut into 2 inch squares)

1 litre fresh chicken stock (or the next best thing)

The rind of one lemon, finely grated

3 large cloves of garlic, finely chopped

1 large onion, finely chopped

1 small red onion, finely chopped

250ml vermouth / white wine

Large knob of butter

A cup of peas

 

Method

 

Melt the butter in a pan before adding the onions. Soften for around five minutes on a low heat before adding the garlic. Once they start to brown, turn up the heat and add the rice. Keep stirring the rice for around two minutes so as to lightly toast it and not burn it. You can also add the lemon rind at this point.

 

Turn down the heat and add the wine or vermouth whilst stirring, making sure that all the rice is covered. As the rice mixture starts to thicken up and the liquid disappears, feed the risotto with a ladle or stock (or enough so that all the rice is covered but not too much so that the mixture boils). Repeat this process of ‘feeding’ the risotto with the stock as and when it needs it.

 

By the time you’ve added the last ladle of stock the risotto should be cooked. At this point, add the peas and let them cook into the mixture for around two minutes. Then add the seafood selection, stirring it into the mixture, and cook for a further three minutes before adding the smoked salmon and grated Parmesan, gently folding them in so that it’s evenly distributed throughout the risotto.

 

Take of the heat and leave for a minute before plating and serving.

 

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