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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.

Sabato


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