Stewart Island Smoked Salmon

With Lemon Risotto

Serves 4

Preparation 10 mins

Cooking time 25 mins

Ingredients

Risotto
1 onion, finely diced
1/2 leek (white only), finely diced
100g butter
2 tsp crushed garlic
2 cups Arborio rice
1 lemon, juice and zest
1 tsp chopped fresh thyme
½ cup white wine
1L hot seafood stock
Salt and pepper
50g butter to finish risotto
Parmesan to taste and garnish

Toppings
Smoked salmon
Broccolini or asparagus
Lemon to garnish

Method

Risotto
Sweat onions and leek in butter on low heat until translucent. Add garlic and cook for a few minutes. Increase heat to medium-high, add rice and cook for a few minutes to toast the grains slightly. Add wine, lemon zest, juice and thyme, and reduce until the liquid has absorbed, then add hot stock gradually until the rice has cooked but still has a bite to it. Season to taste with salt and white pepper.
To finish, stir in 50g butter and grated parmesan.
Tip: Stir constantly while sweating vegetables and while rice is absorbing liquids.

Toppings
Cook broccolini or asparagus following your preferred method.

Recipe kindly supplied by

Darrell Auld
Chef
The Grille Café
24 Anglem Street, Invercargill
transportworld.co.nz/the-grille