Salmon and Wine Risotto
(Risotto Alla Salsa Di Salmone e Vino Bianco)
Ingredients:
For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Risotto:
12 oz (350 grams) risotto rice
3 oz (80 grams) smoked salmon
12 fl oz (350 ml) sparkling white wine
1 and 1/2 oz (40 grams) butter
Directions:
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.
Prepare the Risotto:
Bring the stock to a boil.
Melt half the butter in another saucepan.
Stir in the rice and cook, stirring, until the rice grains are coated in butter.
Pour in the wine and cook until it has evaporated.
Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed.
This will take about 20 minutes.
Meanwhile, finely chop half the smoked salmon and coarsely chop the other half.
Cream the remaining butter in a bowl and beat in the finely chopped salmon.
About 2 minutes before the rice has finished cooking, stir in the butter mixture and coarsely chopped salmon. Serves 4.