Tuesday, August 19, 2014
This is not one of Joan’s recipes, but a favourite one of mine.
Four cloves of garlic finely chopped
One red and one green pepper finely chopped
100 grams of risotto rice (I use Gallo)
200 grams of salmon, either raw or tinned
Chicken or vegetable stock, about 1/2 to 3/4 of a pint
Fry the garlic in the olive oil until transparent – about 5 minutes
Add the rice and fry for another 5 minutes.
Add the peppers and fry again for 5 minutes, or until you can see that they have softened.
If you are using raw salmon now is the time to cook it – either grill it with a little olive oil on top, or cook it in the oven. It will be ready by the time the rice is done – keep an eye on it if you are grilling it!
Now begin adding the stock, a little at a time and stir it regularly to prevent it burning. As it is absorbed, add more.
After about 15 minutes test the rice to see if it has become tender, If so, do not add any more stock, but simmer, stirring frequently, until all the remaining stock has been absorbed.
Once the salmon is cooked, shred it and add it to the risotto, stirring it in well. If using tinned salmon add that at this time too and let it warm through.
Add salt and pepper to taste. If you would like it to be a little richer add some butter or fromage frais, or even yoghurt, about a tablespoonful.
I hope you enjoy it as much as I do!