Salmon Risotto

My happy times in the kitchen can seem mad to some people, I adore making pasta and bread, as well as chutneys and jams, which to some seem a little hard work but it is my happy place. The other thing I adore making is risotto, and Im super fussy about them. This Salmon Risotto is deliciously tangy but deeply satisfying, warning I have put fish with cheese, a divided issue!

Serves 4

1 1/2 litres of chicken stock, I popped three stock cubes and any veg (carrots, broccoli stalks, Brussels sprouts - whatever you have lurking) and an onion to enrich the flavour of the stock

4 salmon fillets

2 tbsp rapeseed oil

50g butter

1 onion - finely chopped

2 garlic cloves - finely chopped

250g risotto rice, I use Carnaroli

300mls white wine

100g frozen peas

1 lemon, zested and juiced

2 handful baby spinach

bunch of dill, chopped

red chill, chopped

salt and pepper to taste

Heat the stock, as I mentioned, I chuck anything green or veggie in to add to the flavour. Bring to the boil and then simmer for 5 minutes. Add the salmon fillets to the stock and poach for around 5 minutes or until just cooked. Remove the fish from the stock and allow to cool. Keep the stock simmering very slowly whilst you deal with the rice.

Heat the oil and half the butter in a large pan, cook until the butter has just melted, add the onion and cook for 8-10 minutes until just cooked but not coloured, add the finely chopped garlic and cook for another minute or so.

Now add the rice and coat with the butter, onion, garlic yumminess. Pour in the wine and stir until the liquid has been absorbed. De skin the salmon and flake into big chucks, keep warm.

Now start slowly adding the heated stock, ladle by ladle as it becomes absorbed into the rice. Keep stirring and when the rice is almost done, add the frozen peas and salmon, stirring gently so you don’t break the fish up too much. Add a big grind of black pepper, half the butter, half the parmesan cheese, and half the chopped dill, and then the baby spinach. Add a wee bit more stock or water if needed, it need to be runny ish!. Cover until the spinach has gently wilted.

Remove from the heat, gently stir thought the remaining butter, lemon juice, zest. Ladle into warmed bowls and garnish with some chopped fresh red chilli, the rest of the chopped dill, a pinch of chilli flakes, salt and pepper to taste and enjoy xxx