This extra-easy risotto recipe is creamy and oozy with just the right amount of salty smokiness from the smoked salmon. It makes a wonderful starter but it's also easy and simple enough for midweek.
- 350g Arborio rice
- 200g smoked salmon, flaked
- 1 litre vegetable stock
- 50g butter
- 1 onion
- Dash of oil
- 1 glass of white wine
- Salt and pepper to taste
- 2 tbsp. butter
- Handful freshly grated parmesan cheese
Finely dice the onion. Heat 50g butter and a dash of oil in a frying pan and add the onion. Fry until translucent and sweet. Add the rice, stir and fry until the grains start to turn see-through around the edges.
Pour in the wine, stir and cook until it has nearly all absorbed into the rice. To cook the risotto, over a medium high heat, add a ladle of stock at a time, stir and cook until the rice absorbs the stock. Keep going until the rice is oozy and creamy but still slightly al dente.
Take the pan off the heat and stir in the smoked salmon, 2 tbsp. butter and the cheese. Put the lid on and leave to sit for 5 minutes before serving.