(0 item) - $0.00

You have no items in your shopping cart.

Spring Risotto

Spring Risotto

Spring Risotto  

Serves 3-4

2 Tbsp extra virgin olive oil (EVO)
1 Tbsp butter
1 onion, chopped finely
1 cup Ferron carnaroli rice    
1 cup white wine
2 cups Sabato fish stock , simmering
1 cup frozen baby peas, blanched
150g Tutto Gusto artichokes , sliced   
1 piece Julie Le Clerc preserved lemons  
200g Akaroa hot smoked salmon, flaked 
¼ cup fresh mint leaves, torn
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.


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.