Ingredients (Serves 4)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 300g risotto rice (Arborio or Carnaroli)
• 100ml white wine (optional)
• 1 litre hot vegetable or fish stock
• 1 lemon (zest and juice)
• 100g crème fraîche
• 200g Sankey’s Smoked Salmon, cut into strips
• 2 tbsp chopped fresh dill or chives
• Salt and black pepper, to taste
Method
1. Sauté the base – Heat the olive oil in a large pan over medium heat. Add the onion and cook until soft (about 5 minutes). Stir in the garlic and cook for another minute.
2. Toast the rice – Add the risotto rice, stirring continuously for 2 minutes until slightly translucent.
3. Deglaze with wine – Pour in the white wine (if using) and let it bubble until mostly evaporated.
4. Add the stock – Gradually add the hot stock, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding the next. Continue for around 20 minutes until the rice is tender but still has a slight bite.
5. Finish the risotto – Stir in the lemon zest, juice, and crème fraîche. Season with salt and black pepper.
6. Add the smoked salmon – Remove from the heat and gently fold in Sankey’s Smoked Salmon, allowing the residual heat to warm it through.
7. Garnish and serve – Sprinkle with fresh dill or chives and serve immediately.
Enjoy your Sankey’s Smoked Salmon & Lemon Risotto!
