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
350g risotto rice
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:)