In a separate saucepan on a hotplate, place -
▶4 cups chicken or clear seafood stock
Keep hot.
Into a Dutch oven (or large saucepan) place -
▶1 tbsp butter
▶1/3 cup finely diced red or brown onion
▶1 clove garlic, crushed
Sauté gently until onion has softened but not browned. Add -
▶1 heaped cup Arborio rice
Stir for about 5 minutes or until rice takes on the golden colour of the butter.
Add -
▶1 cup dry white wine
Simmer until absorbed.
Now start adding the hot chicken or seafood stock, one ladle at a time. Simmer over low heat stirring often. When liquid has evapourated, add next ladle of stock. Repeat.
When the final ladle of stock is poured in, stir in -
▶125gm soft cream cheese
▶1/2 cup finely shredded Parmesan cheese
▶1 cup frozen peas
Continue simmering until stock has absorbed. All up this should take about 1/2 hour. Just before end (rice will be creamy), stir through -
▶200gm diced smoked salmon or smoked trout
Garnish with -
▶drizzle extra virgin olive oil
▶chopped parsley
▶lemon wedges
Serve immediately.
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