Salmon Risotto
Ingredients
- 1 Cup of Aborio Rice
- 2 and half cups of veg stock
- Half a diced onion
- Half finely diced red pepper
- 1 pinch strand saffron
- 2 tablespoons of Vanilla oil *
- Half cup of whipped cream
- 5 spears of Asparagus
- Fresh Parmesan
- Balsamic Jelly *
- Smoked Salmon
* Balsamic Jelly
Half cup Balsamic Vinegar, 1 cup brown sugar boil and
reduce by half * Vanilla Oil
Half veg oil, half olive oil Vanilla pod split Method
- Fry Onions, Peppers, Saffron and rice in Vanilla
Oil for 3-4 minutes, add stock and bring to the boil.
Reduce heat and simmer until the stock has been
absorbed and remove from the heat and cover with lid.
- Finally slice Asparagus sauté in Vanilla oil, and
rice and cream, warm through. Add Parmesan and smoked
salmon.
Serve and dress with balsamic jelly.
Recipe courtesy of H.Nicholsons, Altrincham |
