Risotto of smoked salmon, pea, lemon and dill recipe

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  • Cuisine: Italian
  • Serves 5

Ingredients

Butter
1 large brown onion, finely diced
1 clove garlic, finely diced
1 stick celery, finely diced
1 fennel bulb, finely diced
250ml white wine
500g arborio rice
2L chicken or fish stock
200g fresh shelled peas
1 bunch dill, finely chopped
½ cup sour cream
200g smoked salmon, chopped roughly
½ preserved lemon, finely sliced
Sea salt and pepper
Shaved pecorino (or parmesan), to serve
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Preparation

Melt the butter in a medium saucepan over medium heat. Add the onion and fry until translucent. Add the garlic, celery, fennel and fry for a further 5 minutes. Add the wine and cook for a further 5 minutes. Add the rice, and fry until it starts to stick to the bottom of the pot. Ladle over approximately 200ml of the stock and stir well. Reduce heat to medium-low and continue to cook until all the stock has been reduced completely. Add another 200ml of stock and continue to cook the risotto with this method until the rice is almost cooked. When almost cooked, fold through the peas, dill, sour cream, smoked salmon and preserved lemon. Cook for another minute and season with salt and pepper.

Serve with shaved pecorino or parmesan.

If you enjoyed this Risotto of smoked salmon, pea, lemon and dill recipe then browse more Italian recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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