Fennel and smoked Salmon Risotto

I found a small recipe book in my huge stack of others while I looked for something else. It contains only recipes of risotto, pilaw and paella. I thumped through it and stopped at this recipe. I love fennel and smoked salmon, but the reason to try this recipe was something else.

I read a short part of the recipe to get a feel for it and was intrigued. Usually in a risotto the liquids start with wine, then broth and sometimes finish with a little lemon. This was different. Take a pot and add all liquids to it and bring it to a boil then keep it hot and add it to the rice in 3 or 4 increments.

Recipe for 3:

180 g Carneroli rice, 1 bulb fennel, 2 spring onions, 35 g butter

100 ml white wine, juice 1/2 lemon and zest, 200 ml fish stock, 350 ml veg stock, salt and pepper

100 g organic smoked salmon

Mix the liquids and bring to a boil, cook for 3 min, then keep hot.

Melt the butter in a wide pan and add chopped fennel and the light part of the onions and saute for 4 min. Add the rice and coat it well. Season with salt and pepper. Pour in 1/4 th of the hot stock and stir often.

Finish 2- 3 more times. Cut up the salmon and the onion greens and zest the lemon.

Stir all in and serve hot.