less than 30 mins
10 to 30 mins
Risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas. Be careful not to overcook it, though, or it will be stodgy.
By Mary Berry
- 750ml/1 pint 6fl oz hot fish or
- 2 tbsp
fennel bulb (or 1 small bulb), trimmed and finely chopped
- 2 garlic
- 225g/8oz arborio or
- 300ml/10fl oz dry
- 150g/5½oz frozen petits pois
lemon, juice only
- 2 x 150g/5½oz
salmon fillets, skinned and thinly sliced
- 3 tbsp full-fat
- 3 sprigs fresh
tarragon, coarsely chopped
Parmesan, grated, plus extra for sprinkling
- salt and freshly ground
pea shoots, to ganish
Pour the stock into a saucepan and keep warm over a low heat.
Pour the oil into a large frying pan over a medium-high heat. Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often. Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil.
Pour the wine into the stock, stir and bring to a gentle simmer. Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful. Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 250ml/9fl oz stock in the saucepan and the rice is nearly cooked.
Add the petits pois and lemon juice. ladle in some of the remaining stock and keep stirring for a couple of minutes. Add the salmon slices, crème fraîche, tarragon and Parmesan. Stir and continue to cook until the salmon is done to your liking.
Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots.
It is important to add the stock when it is hot. If you add cold stock the mixture will take too long to boil and the rice will be overcooked.
It is important to serve risotto as soon as it is cooked, as it doesn’t keep well on the heat – it becomes soggy.