Smoked Salmon & Lemon Risotto

"Inspired by a risotto from London restaurant Ooze."
 
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Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Fry the onion in the oil for 5 minutes Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 minutes
  • Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
  • Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest.
  • Grind in some black pepper, but don't add salt as the salmon will be salty enough.
  • Leave for 5 mins to settle, then taste and add some more pepper and salt if you like. Serve topped with reserved salmon (roughly torn) and serve with lemon wedges.

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Reviews

  1. Really liked this and will make again. Like the last reviewer, found it a bit bland, though I attributed to having less smoked salmon (only 4 oz.), and should have compensated with some salt. Now she has given me idea of compensating with some parmesan! I bet that would be ideal. Love the lemon, and squeezed a generous amount of juice on the risotto at the table.
     
  2. Very easy, nice and creamy but i found it a little bit bland (even with the lemon zest in it!) and added some Parmesan which helped a lot. Possibly adding lemon juice or the usual white wine might have helped??
     
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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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