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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.

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  • Tutto Gusto Artichokes with stem

    Tutto Gusto Artichokes with Stem

    Large creamy whole artichokes with stems attached. Preserved in oil and a little white wine vinegar with a sprinkling of Italian parsley. Great for grilling to use as an antipasto, quartered and tossed through pasta or added into salads.

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    106 -

  • Ferron Carnaroli Rice

    Ferron Carnaroli Rice

    Carnaroli rice is grown to organic principals and is artisan-milled outside of Verona, it has a larger and longer grain. It contributes a beautiful nutty flavour to any dish.

    Traditionally used for making easy and delicious risotto every time, see the back of the pack for the no-stir cooking method.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

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    106 -

  • Julie Le Clerc Preserved Lemons

    Julie Le Clerc Preserved Lemons

    Use this classic Moroccan ingredient as an instant and convenient way to add intense lemon flavour to traditional and modern dishes.

    Julie Le Clerc preserved lemons are cured for 6 weeks with salt, so all the work is done and the finished product is at your fingertips.

    Add to Moroccan tagines, use in dressings and marinades or add to couscous. Preserved lemons are beautiful in a seafood risotto or pasta salad with courgette and feta.

    They are quite salty, so be cautious when adding additional salt to a recipe.

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    106 -

  • Foundation Fish Stock

    Foundation Fish Stock

    A traditional fish stock that has been simmered gently to extract all the natural goodness and flavours. Made with the finest sustainable fish frames from the Southern Ocean to provide a stock with consistent flavour all year round. Use it as a base for seafood risotto, stews or soup.

    Ingredients: Spring water, fresh New Zealand fish frames, white wine, onions, lemons, peppercorns.

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