Bruno made this risotto from the Silver Spoon a while back, there are very few ingredients so I was a bit sceptical as to whether it would be tasty enough. It was nice but not bursting with flavour, I think the key to this risotto is definitely a good home-made stock bursting with flavour, a stock cube just doesn’t cut it as there is no parmesan to add extra taste at the end as it’s a fish dish so if you’re making this recipe get chopping those carrots:)

First up, the most important thing whenever making a risotto is:

 

pour yourself a glass, now we’re ready this is what you need:

1.5 lt veg stock

40g butter

350g risotto rice

350ml prosecco

80g smoked salmon

what to do:

bring the stock to the boil.

melt half the butter, stir in the rice and cook, stirring until the grains are coated in butter:

 

 

pour in the wine and cook until evaporated, add a ladleful of stock and cook, stirring until it has been absorbed.

 

 

 

 

 

 

 

 

 

 

 

Continue adding the stock a ladleful at a time and stirring until each addition has been absorbed. This will take 18-20 mins. The princess was very interested in what was going on:

 

 

 

 

 

 

 

 

 

 

 

cream the remaining butter in a bowl and beat in the half the chopped salmon. About 2 minutes before the rice has finished cooking , stir in the butter mixture and the other half of the salmon:

 

 

 

 

 

 

 

 

 

 

 

and serve with another glass of prosecco:)

buon appetito..

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