2 cups , simmering
1 onion, chopped finely
1 Tbsp butter
1 cup white wine
1 cup frozen baby peas, blanched
200 g Akaroa hot smoked salmon, flaked
1 x 180g , sliced
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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