Salmon Risotto |
Preparation time 10 minutes
Cooking time 30 minutes |
For 4 people
Ingredients
2 tbsp Olive Oil 50g butter 1 onion finely chopped 2 garlic cloves finely chopped 4 flat mushrooms dices 1 glass of white wine (optional) 320g of very cheap rice cooked 2 cooked Salmon fillets flaked or Smoked Salmon flakes (bought in packets) or tinned Salmon 2 sprigs of thyme 1 bay leaf 1 litre of chicken stock hot Salt and pepper to taste |
Method
1) Heat the olive oil and half of the butter in a large frying pan 2) Add the onions and garlic and cook until translucent 3) Add the mushrooms and fry for another 2 minutes 4) Add the cooked rice 5) Pour in the white wine and simmer until all the liquid is evaporated 6) Add bay leaf and thyme and stir well 7) Add the Salmon 8) Ladle in the hot stock one ladle at a time until it has all evaporated 9) Stir until the stock has been used and the risotto is creamy Tips: You can substitute the Salmon for Chicken, Turkey or any other meat you might like or if you prefer a veggie version use butternut squash instead.
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