I am a big fan of Tassal salmon rashers they are awesome in a egg & Bacon roll or served with poached eggs or in salad wraps or salads or any where else you may use smoked salmon or bacon, and they are super delicious on this risotto!
400 grams salmon rashers (or you could use salmon steaks or smoked salmon or even tinned salmon)
1 tablespoon butter
2 cloves garlic
350 grams Arborio rice
100 ml white wine
1100 ml chicken or vegetable stock
100 grams peas
30 grams parmesan
50 gram gorgonzola cheese
few sprigs parsley, basil, dill and or tarragon
Bring the stock to a gentle boil. In another large heavy based pot melt the butter over a medium heat. Add the finely diced onion and the crushed garlic and sauté until tender add the rice and cook for a minute stirring well add the wine and gradually add the stock stirring well. Simmer stirring regularly until the rice is almost cooked (15- 20 minutes) and fold through the peas, cheeses and the herbs, leave to rest covered for a few minutes to finish cooking and serve.
In a hot pan brushed with a little oil cook the rashers for about 1-2 minutes on each side or until golden and crisp. Serve the rashers on the risotto
Put the peeled onion and garlic in the bowl and chop for 2-3 seconds on speed 6
add butter and sauté for 2 minutes / 100 C/ reverse/ speed stir
add rice and sauté for 2 minutes / 100C/ reverse/ speed stir
add stock and wine and cook for 15 minutes/ 100 C /reverse /speed stir
add peas cheese, salt and pepper and herbs cook for 2 minutes 100 C /reverse /speed stir
Leave to rest with the lid on for about 10 minutes to finish cooking and serve.
Like this recipe? please share it and find more recipes in my first book The Real Food for kids Cookbook