about 1.5 litres/2 1⁄2 pints Vegetable Stock
40 g/1 1⁄2 oz butter
350 g/12 oz risotto rice
350 ml/12 fl oz sparkling white wine
80 g/3 oz smoked salmon


1.Bring the stock to the boil. Melt haff the butter in another saucepan, stir in the rice and cook, stirring, until the grains are coated in butter.
2.Pour in the wine and cook until it has evaporated. Add aladleful of the hot stock and cook, stirring, until it has been absorbed. continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed.
3.This will take 18- 20 minutes. Meanwhile, finely chop half the salmon and coarsely chop the other half.
4.Cream the remaining butter in a bowl and beat in the finely chopped salmon. About 2 minutes before the rice has finished cooking, stir in the butter mixture and coarsely chopped salmon.

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