Italian Fish and Shellfish Recipes - Smoked Salmon Risotto with Dill and Crème Fraiche Recipe

Ingredients

• 3 1/2 ounces smoked salmon

• 1 cup snow peas

• 1/4 cup butter

• 3 shallots, finely chopped

• 1 3/4 cups risotto rice

• 5 cups hot Fish Stock

• 2/3 cup crème fraiche

• 1/4 cup chopped dill

• salt and pepper

Serves 4

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Method:

1. Cut the salmon into small pieces. Slice the snow peas lengthwise into thin slices.

2. Melt the butter in a large, heavy-based saucepan and gently sauté the shallots for 5 minutes until softened but not colored. Add the rice and stir well to coat the grains with the butter.

3. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

4. Add the smoked salmon, shredded snow peas, and half the crème fraiche and dill, stirring gently for about 1 minute, until the salmon has turned opaque.

5. Season to taste with salt and pepper. Cover and leave the risotto to rest for a few minutes, then spoon over the remaining crème fraiche, if desired, and serve scattered with the remaining dill.