Salmon Risotto Jamie Oliver Recipes

SALMON RISOTTO

Steps:

• Heat the stock in a jug pot. Leave it on low heat, it should remain hot while you cook the risotto, but it should not boil.
• Melt 1 tablespoon of the butter in a heavy-bottomed pot or Dutch oven. Chop the onion very finely and cook it for about 2 minutes until translucent, it should not get any color.
• Add the rice (unwashed) and stir well to coat it with the butter. Stir for about 2 minutes, it should start looking glossy.
• Pour white wine and stir until all the wine is evaporated. If you don't want to use wine, replace it with stock.
• Slowly, start adding the stock, about 1-2 ladleful at a time. Stir well but gently after each addition. You don't have to stir continuously, but stir often, it helps release the starches in the rice making the risotto creamy. This should take about 25 minutes, but check the packet's instructions concerning the cooking time. The rice should be soft, but not mushy.
• Stir in the grated Parmesan and the remaining butter. Stir well to melt the butter and the cheese, the rice should be creamy and glossy. Adjust the taste with some salt, if necessary.
• Remove from the heat, cover, and let stand while you sear the salmon in the pan.
• Cut the fish fillets into cubes, about 2 cm/ 0.8 inches. Heat the olive oil in a non-stick pan. Add the fish to the pan and sear, stirring often but gently, for 3-4 minutes. It should be just cooked through, it will continue cooking once you've stirred into the risotto.
• Add the salmon cubes and the chopped dill to the rice and combine gently.

SMOKED SALMON & LEMON RISOTTO

Steps:

• Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
• Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

BASIC RISOTTO RECIPE - JAMIE OLIVER

Steps:

• Stage 1.
• Heat the stock.
• Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes.
• Add the garlic and after another 2 minutes when the vegetables have softened add the rice.
• Turn up the heat now.
• At this crucial point you can`t leave the pan and anyway this is the best bit.
• While slowly stirring continuously you are beginning to fry the rice.
• You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit).
• You must keep the rice moving.
• After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine).
• Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic!
• It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence.
• I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh.
• Try both see what you think.
• Stage 2.
• Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock).
• Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw).
• Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next.
• This will take about 15 minutes.
• Taste the rice is it cooked?
• Carry on adding stock until the rice is soft but with a slight bite.
• Check seasoning.
• Stage 3.
• Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like.
• Stir gently.
• Eat it as soon as possible while it retains its moist texture.
• Serve it on its own or with a crisp green salad and a hunk of crusty bread.
• If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe.
• To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.