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Spring Risotto

Spring Risotto

Serves 3-4

1 cup Ferron Carnaroli Rice

2 cups Sabato Fish Stock , simmering

1 onion, chopped finely

2 Tbsp Romulo Extra Virgin Olive Oil

1 Tbsp butter

1 cup white wine

1 cup frozen baby peas, blanched

200 g Akaroa hot smoked salmon, flaked

1 x 180g Alicos Artichokes with Garlic and Mint , sliced

¼ Julie Le Clerc Preserved Lemons

¼ cup fresh mint leaves, torn

Fine sea salt and freshly ground black pepper

Squeeze of lemon juice, to taste

In a heavy-based saucepan heat the oil and butter and sauté the onion until soft (‘soffrito’).  Add the rice and stir continuously for about 3 minutes (‘toasting’). Add wine and stir until it evaporates. Add all the hot stock, stir gently and bring to a simmer. Cover and cook for about 15 minutes. Once the rice has cooked, remove from the heat and add the peas, artichokes, preserved lemon and flaked salmon. Season and rest for 2 minutes off the heat, then ‘mantecare’ - stir the risotto off the heat to release the natural starches which make it creamy.  Season to taste and garnish with torn mint.


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