Buttery Salmon Rissotto
This is a classic family favourite. Buttery risotto with salmon and dill.
1 1/2 litres (6 cups chicken stock)
1 cup dry white wine
40 g butter
1 medium leek, chopped
2 garlic cloves, crushed
2 cups arborio rice
1/4 tsp ground turmeric
1/2 cup finely grated parmesan cheese
100 g smoked salmon, coarsely chopped
2 tsp finely chopped dill
50 g baby spinach
1. Bring the stock and wine to a boil in a medium saucepan; Reduce heat; cover and keep hot.
2. Heat butter in a large saucepan; cook leek and garlic, stirring, until leek is very soft. Add rice and turmeric; stir to coat in butter mixture. Stir in one cup of stock mixture, over a low heat until all the liquid has been absorbed.
3. Continue adding the stock mixture in 1-cup batches, stirring after each addition. Total cook time should be around 35 minutes or until rice is tender. Remove pan from heat; Add in extra butter, cheese, salmon, dill and spinach. Let sit with the lid on for 5 minutes, then serve with a few dill sprigs on top.