(0 item) - $0.00

You have no items in your shopping cart.

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.

Sabato


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.