OK,OK, this is a recipe which is naturally gluten free. You got me! But it is a staple in our house, and unlike traditional risotto recipes, you put all the liquid in at once. I do make the other kind of risotto, but am becoming a convert to this type as well and the flavours are really yum! This is chosen as a birthday meal by 4 of our 6 kids!
- Grated rind of one lemon
- 1 tsp salt
- Freshly ground black pepper
- 600g boneless fresh salmon, cut into 2cm cubes
- 4 cups fish or chicken stock*
- 2 tbsp oil
- 1 onion, finely chopped
- 1 leek, halved lengthways, washed and thinly sliced
- 2 cups arborio rice
- 1/2 cup white wine
Combine lemon rind, salt, pepper and salmon in a bowl and toss until well combined.
Put stock in a saucepan over high heat and bring to the boil. Reduce to low heat once boiling.
Heat oil in a medium heavy-based saucepan. I’ve used a heavy cast iron pan for this, but what I prefer to use is a wok shaped dish with a lid. Add onion and leek and cook until softened (about 4-5 minutes). Add rice and stir until combined.
Add wine and stir until evaporated (it’s important that you do this or the risotto will taste very strongly alcoholic!). Add all the hot stock at once. Bring to the boil and then return to simmer. I put a lid on it, stir occasionally and leave it for about 18 minutes. The rice should be sloppy. Add the salmon and make sure it’s covered with rice. Leave for a couple of minutes without stirring until salmon is just cooked through.
Remove from heat and leave to stand for another couple of minutes. If the risotto looks a bit dry, add additional hot water or hot stock.
To increase the vege content of this, I often add spinach leaves and chopped mushrooms at the same time as the salmon.
*Stock – a quick note! Most store bought stock liquid or cubes/ powder contains wheat. I make my own by using the remains of a roast chicken, put it into a big pan and cover with water. I add a couple of bay leaves, some peppercorns, an onion chopped into big bits, maybe a carrot and a handful of fresh herbs (oregano, thyme, coriander – whatever I have available) and bring it to the boil. Reduce to a simmer and simmer for 2-3 hours. Strain the liquid out into an old ice cream container or something of the sort and freeze until you need it. Because I’ve started making risotto a LOT, I’ve started freezing my stock in 1 litre batches.