When you need an impressive dinner, you can’t go wrong with this smoked salmon risotto. Hot smoked salmon and asparagus finished with lemon and parmesan, this risotto is perfect for a quiet night in or a dinner party with friends Serves 2 Ingredients 1 x banana shallot - finely chopped 2 x tbsp. extra-virgin olive oil 250-300g Arborio risotto rice 1 x garlic clove – diced 200ml white wine Vegetable stock – 600-800ml 180g hot smoked salmon 2 tbsp.
crème fraîche Bunch of flat leaf parsley – finely chopped 1 x lemon zest & juice 1 x bunch green asparagus – chopped Parmesan shavings Method In a medium sized saucepan, heat the oil over medium heat and gently sweat the shallots until soft. Add the rice and garlic, cook for two minutes, stirring continuously. Add the white wine and bring to a gentle boil, then reduce the heat and simmer until slightly reduced, about 2-3 minutes.
Add enough warm vegetable stock to cover the rice and simmer until almost all the stock is absorbed, stirring occasionally – add more if you feel it needs it. When the rice is almost cooked add the asparagus and mix continuing to cook for another couple of minutes. This process should take around 20-25 minutes.
Stir in the crème fraîche, parsley, lemon zest and juice. Scatter in the hot smoked salmon and serve with fresh parmesan. Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow www.
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