Ingredients
1 tbsp butter
(20g), for cooking onion
1 brown onion
finely diced
1 cup arborio rice
(200g)
½ cup dry white wine
(125ml)
2 cups hot chicken stock
(500ml)
2 cobs of corn
kernels cut away
1 hot smoked salmon
flesh flaked away (watch out for little bones)
½ cup parmesan
freshly grated
2 tbsp dill leaves
1 tbsp butter
(20g), for finishing
Equipment
- 1 heavy-based saucepan
- 1 lid
Instructions
- Heat the butter in a heavy-based saucepan on medium and add the onion. Cook for a few minutes or until the onion has turned translucent.
- Add the rice and stir well, then pour in the wine. The liquid will bubble then reduce – stir for a minute then add a little chicken stock. Stir until it absorbs into the rice and then repeat until you have used half the stock.
- Meanwhile cut the corn kernels away from the cobs and add them to the risotto.
- Keep adding stock and stirring until the rice is cooked until just al dente.
- Remove from the heat, stir through the salmon, cheese, dill and butter and cover with a lid. Set aside for 10 minutes.
- Serve with a little extra dill.
Notes
Tip
Setting the risotto aside for 10 minutes allows it to absorb liquid and gives it a nice creamy finish.
Variation
You can use frozen corn kernels in this recipe if you don’t have any fresh corn.
Variation
You can also replace the salmon with tinned salmon if you prefer.
