Michela Chiappa's classic autumn risotto
Warming, fresh and full of flavour! Michela Chiappa is back in the kitchen to show us her classic Salmon and Pea risotto. A hearty classic that’s ready in under 25 minutes - perfect to enjoy with the family on a chilly autumnal weekend.
Salmon and pea risotto
Serves: 4
Ingredients
2 tablespoons olive oil
1 medium onion finely diced
1 clove of garlic, crushed
300g arborio rice
100ml white wine
1litre stock (or 1 stock cube dissolved into 1 litre of boiling water)
1 lemon (zest and juice of half the lemon)
500g salmon fillet/, skin removed and diced into 3cm chunks
250g frozen peas
180g baby spinach
30ml double cream
25g butter
Salt and pepper for seasoning
Method
1. Put your olive oil and half a teaspoon of fine salt into a wide high sided saucepan and turn onto a medium heat
2. Finely dice your onion and put into the oil and gently sautee (don't burn the onion)
3. When the onions are soft add the garlic for approx 1 min so it doesn't burn
4. Add the rice and stir continuously until the rice goes translucent on the edges (approx 1 min)
5. Turn up the heat a little and add the white wine - there should be a good sizzle when you add it
6. Once the alcohol has burned off, add approx 500ml of stock, the zest and lemon juice and bring to the boil - keep stirring. When the liquid has been absorbed add another 200ml of stock
7. Meanwhile prepare the rest of your ingredients (salmon, frozen peas, spinach etc)
8. When the rice is almost cooked add the salmon, frozen peas, and more stock to keep a loose consistency to the rice but making sure it is not too liquidy at this stage
9. When the rice is cooked al dente (usually after approx 20mins) just before you pull it off the heat to serve, add the baby spinach, cream, knob of butter, and any additional seasoning (salt and pepper). Stir and serve immediately with a little extra squeeze of lemon, a sprinkle of zest and drizzle of olive oil