This is a lovely risotto that can be made from ingredients that are usually in the pantry and fridge. The secret to success is to use quality arborio rice and to take your time adding the stock – do not boil each addition off too quickly. Enjoy the therapeutic action of stirring the rice and watching it come together over a glass of wine while you chat to a family member or friend.
4 cups Campbells good stock
60 g butter
1 onion, chopped
415g arborio rice
250ml dry white wine
1 large handful sugar snap or snow peas or fresh peas
90g smoked salmon pieces
juice and rind of a lemon (optional)
- Heat stock to simmering and retain on a low simmer.
- Sauté onion in butter in a large saucepan over med heat.
- Add rice to onion and stir to coat grains with butter, toast for 1-2 minutes.
- Add wine to rice mixture and stir until absorbed.
- Add hot stock, 125ml(1/2 cup) at a time, stirring frequently and allowing stock to be absorbed before adding the next, keeping heat on med/low.
- Stir in the snow, sugar snap or fresh peas, with the last 125ml of stock.
- When soft and creamy stir thru smoked salmon and lemon juice if using.
- Serve immediately garnished with finely grated lemon zest and dill.
- 2 egg yolks
- 1 teaspoon lime zest
- 1 Tablespoon lime juice
- 125g butter, cubed
- 1 Tablespoon chopped fresh dill
- Place egg yolk, juice and lime rind in top of a double boiler and stir over simmering water for 1 minute
- Whisk in small pieces of softened butter with a hand whisk until sauce thickens
- Remove from heat, stir in dill and cool
Looking for the perfect dish for a summer lunch? This is an easy way to cook perfect salmon. It serves 6 and is delicious with a green salad and a potato salad. Allow 200g salmon per person. See variations below for other ideas of how to use the salmon.
The key to success is to buy quality salmon and get the timing right. If you are using a fillet that is less than 1.2kg ADJUST THE TIMING. If cooking only two individual fillets should be butted up against one another and will take in the region of 6 to 8 minutes to cook.
- 1×1.2kg side of salmon skin on, pin boned
- 2T wholegrain mustard like Dijon
- 1-2 bunches dill, chopped
- zest & juice of 1 lemon
- 1T capers
- ½ red onion, finely diced
- Preheat oven to 190C. Line a baking tray with baking paper.
- Place the salmon, skin side down on prepared tray, smear with Dijon mustard, scatter on dill, lemon zest, capers and onion, pour over lemon juice and season with salt and pepper.
- Place in the oven and bake 12-14 minutes until salmon is opaque.
- Remove from oven and rest 5 minutes using Alcan foil to make a tent over tin to keep warm.
- If serving whole move to a long plate carefully with two spatulas removing the skin which should come off easily.
- Break salmon into pieces by hand and serve on salad as a light lunch. Optionally add a softly poached egg.
- Pile pieces of salmon on toast and place a poached egg on top and serve as a breakfast dish.