Award-Winning Oak Smoked Irish Organic Salmon
Risotto is one of those dishes that punishes shortcuts and rewards a quiet half-hour at the hob. This version uses our smoked salmon trimmings, which are a third of the price of sliced and behave exactly the same way once they go in at the end. Peas keep it bright. Lemon keeps it from going stodgy. A dinner-party dish that costs less than ordering a takeaway.
Heat the stock in a separate pan and keep it at a gentle simmer. Cold stock seizes the rice.
In a wide heavy pan, warm the olive oil and 20g of the butter over a medium-low heat. Soften the onion for 5 minutes until translucent. Add the garlic for the last 30 seconds.
Tip in the rice and stir for 2 minutes. The grains should look glassy at the edges and pearl-white in the middle.
Pour in the wine and let it bubble away until almost gone.
Add a ladle of hot stock. Stir gently, almost continuously, until the stock is absorbed. Add another ladle. Repeat for 16 to 18 minutes. The rice should be al dente, not chalky and not mushy.
In the last 3 minutes, stir in the peas. They cook in the residual heat.
Take the pan off the heat. Stir in the remaining butter, the parmesan, the lemon zest, and the juice of half the lemon.
Fold in the salmon trimmings and most of the dill. Cover the pan for 1 minute to let the salmon warm through.
Plate. Black pepper, the rest of the dill, more lemon zest if you fancy.
