Smoked Salmon and Dill Risotto

Risotto is so versatile - choose your favourite ingredients to cook and create a delicious meal that is comfort food, flavoursome and satisfying.  This recipe is a good example of a little bit of something special going a long way in a risotto. If you are not a fan of smoked salmon, simply change it for a little cooked chicken or mushrooms if you prefer. 

Risotto making cannot be rushed, it is gentle, soothing and relaxing. Listen to some music and sip a little glass of wine.    Enjoy!

Smoked Salmon and Dill Risotto by Feed Your Inner Cook

Preparation               5 minutes
Cooking            20 - 30 minutes of relaxed, routinely stirring the rice
Serves                       4

Ingredients
1 cup Arborio Rice
4 cups (1 litre) Salt-Reduced Chicken or Vegetable Stock (may not need all)
1/2 cup dry white wine  
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Butter
1 onion - very finely diced
2 cloves garlic - crushed
2 stalks celery - finely sliced PLUS a few of the soft inside leaves shredded
pinch celery seeds
pinch fennel seeds
tiny pinch sumac (optional)
200 gram smoked salmon - roughly chopped into pieces
1 1/4 cups frozen green peas - prepare at start so defrosted a little when adding
small handful fresh dill - leaves .  Reserve a little for garnish    OR   parsley
1/4 cup Grated Parmesan Cheese  plus extra for garnish
Cracked black pepper
extra salt - to taste
Squeeze of fresh lemon - at the end - just a little 

Method
Heat the stock and wine in a separate saucepan.  Keep on simmer.  The warm liquid is needed for absorption by the rice.  Stock must be warm, not boiling. It is added 1 ladle at a time.

Use a deep wide pan - not too shallow or rice will spill out when you stir, not too wide or liquid will evaporate too quickly.  Large saucepan/stockpot usually works well.
The idea is the 'beating' of the rice against the pan sides brings out the starch and softens the grains. The regular stirring (not too forceful) helps make risotto creamy. I like to use a wooden spoon with a flattish base.

Heat the oil and butter together gently.
Stir in the onion. Cook gently until softens then add the garlic and seeds
Stir the rice into buttery onions for 2 mins approx. so Rice starts to become  translucent

Use a ladle to add 1 ladle of stock to the rice.  Now stir it in well.  The rice will slowly absorb the liquid. Don't allow pan to dry out, just keep stirring, let rice soak up the stock then add another ladle - one at a time.  Repeat until most of the stock is used. 

When about half the stock is in the pan - add the celery and stir in

Once most of the stock has been absorbed - have a taste - if the rice still has a hard centre you will need more liquid - hot water will be fine.  Just add a ladle and repeat the stirring process.  You want the risotto to have a creamy taste but not be sloppy. Different packets of rice vary and need more or less liquid.  That is why you add a ladle at a time, but generally the 4 cups of stock are needed.

Stir the peas through and add the sumac if using
Once the rice grains have softened to taste - the risotto is almost ready
quickly stir in the salmon pieces, fresh dill and shredded celery leaves along with cracked pepper
Taste and check - rice should be soft, and creamy
Add the parmesan reserving a little for garnish.
Taste again.  More salt?  more pepper?
Just before serving - squeeze a tiny amount of fresh lemon over the risotto and serve garnished with the reserved dill and parmesan.
                                    Enjoy!    Colleen