Fresh Salmon Risotto Food

SALMON RISOTTO

Steps:

• Heat the stock in a jug pot. Leave it on low heat, it should remain hot while you cook the risotto, but it should not boil.
• Melt 1 tablespoon of the butter in a heavy-bottomed pot or Dutch oven. Chop the onion very finely and cook it for about 2 minutes until translucent, it should not get any color.
• Add the rice (unwashed) and stir well to coat it with the butter. Stir for about 2 minutes, it should start looking glossy.
• Pour white wine and stir until all the wine is evaporated. If you don't want to use wine, replace it with stock.
• Slowly, start adding the stock, about 1-2 ladleful at a time. Stir well but gently after each addition. You don't have to stir continuously, but stir often, it helps release the starches in the rice making the risotto creamy. This should take about 25 minutes, but check the packet's instructions concerning the cooking time. The rice should be soft, but not mushy.
• Stir in the grated Parmesan and the remaining butter. Stir well to melt the butter and the cheese, the rice should be creamy and glossy. Adjust the taste with some salt, if necessary.
• Remove from the heat, cover, and let stand while you sear the salmon in the pan.
• Cut the fish fillets into cubes, about 2 cm/ 0.8 inches. Heat the olive oil in a non-stick pan. Add the fish to the pan and sear, stirring often but gently, for 3-4 minutes. It should be just cooked through, it will continue cooking once you've stirred into the risotto.
• Add the salmon cubes and the chopped dill to the rice and combine gently.

SALMON RISOTTO

Steps:

• Heat the stock in a pan and simmer gently.
• In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
• Add the rice and stir for 2 minutes or until the rice is transparent.
• Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
• Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.

SEARED SALMON OVER RISOTTO STYLE POTATOES AND CORN

Steps:

• In a medium pot, heat the chicken broth to a simmer. In a separate large saute pan heat half the oil (1/4 cup). Add the diced onion, garlic, and corn kernels. Use a wooden spoon to saute together until the onions appear translucent, about 5 minutes. In a large bowl, toss the diced potatoes with the remaining (1/4 cup) oil and season them with salt and pepper. Add the potatoes to the saute pan with the onion, garlic and corn. Stir with a wooden spoon and allow surface of potatoes to toast lightly. Gradually add the heated chicken broth to the saute pan just enough to cover the potatoes and corn mixture. Over a medium to medium high heat, the potatoes will cook in the broth and by the end of cooking time; most of the liquid should evaporate. If the broth has boiled away before the potatoes are cooked, add more broth in an amount that is just enough to cover. Be careful to neither burn the potatoes nor allow them to turn too soft. When the potatoes are done, a fork can easily go through, remove from the heat, stir in the heavy cream and season with salt and pepper, as needed.
• Preheat oven to 350 degrees F.
• Trim the salmon by removing a 1 1/2-inch strip from the belly side. Divide into 5 ounce portions, leaving the skin on. Season with salt and pepper. Heat 1/4 cup oil in a large oven safe skillet over high heat. Sear fillets beginning with flesh side down first. Do not disturb the fillets for the first 2 to 3 minutes; do not even shake the pan. You will see the surface of the salmon beginning to caramelize. Flip the fillets so that the skin side is now down, and sear until skin is lightly crisped. Transfer fish to a baking dish in the oven to finish. Fish is done when flesh springs back when touched, internal temperature of 140 degrees F. Do not overcook, as fish will continue to cook for a few minutes even after it is removed from oven, known as carryover cooking. (Remember to use oven mitts for the handle when removing that pan from the oven.)
• Spoon potato/corn "risotto" in center of serving plate. Top with the salmon, and garnish with chives.

SMOKED SALMON & LEMON RISOTTO

Steps:

• Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
• Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

FRESH VEGETABLE RISOTTO

Steps:

• In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
• Stir in the rice- Cook and stir for 5 minutes.
• Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
• Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
• Continue to cook and stir till liquid is absorbed.
• Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
• Continue to cook and stir till liquid is absorbed.
• Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
• This should take about 15 minutes.
• Stir in tomato, carrot, and the remaining 1/2 cup broth.
• Cook and stir till rice is slighly creamy and just tender.
• Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
• If desired, garnish with some tomato slices- Serve immediately.