Risotto… seemed to me just impossible to cook for a long time it..I was so afraid of it that I couldn’t bring myself to even try ..
But this time I did it..and it was so delicious but probably slightly overcooked.. I will be more careful next time..
I paired it with some honey and whole mustard glazed salmon and it was just perfect for dinner ..look:
For the salmon:
2 salmon fillets aprox 200gr each
2 tsp whole mustard
1 tsb honey
A few drops of lemon juice
Salt and pepper to taste
For the risotto
250 gr arborio rise
150 ml dry white wine
800 ml chicken stock
1 shallot finely chopped
800 gr finely chopped chestnut mushrooms
1 garlic clove
Salt and pepper
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
20 gr double cream
50 gr grated parmesan
Pre-heat the oven at 175C.
Mix together the mustard, honey, lemon juice, salt and pepper and rub the mix over the fillets.
Put the salmon in an oven proof dish and bake for around 15 minutes.
Beware: you should put the salmon in the oven in the middle of the cooking process for risotto – so that you can serve them warm together.
Heat a skillet over a medium heat, add the butter and olive oil.
Sauté the shallots, garlic minced and mushrooms for around 3 minutes or until softened. Add the risotto and fry it for another 3 minutes.
Add the wine and stir constantly until all the alcohol is evaporated and it is cooked, than add 200ml of the stock, turn the heat down so that the rice simmers and stir gently to give your risotto a nice creamy texture.
When the liquid is absorbed by the rice, add another 200ml stock until the stock is finished, but don’t forget: allow each quantity of stock to be absorbed by the rice, before adding another one; and stir constantly.
If you think your rice is still uncooked add some more boiling water.
This process should take about 20-25 mins. When your rice is almost done add the cream and let is cook for another 3 minutes.
Remove your risotto from the oven add the parmesan stirring, and then check for seasoning.
Set it aside with a lid and let it sit for 2 minutes.
Serve with the mustard and honey glazed salmon and garnish with a parsley leaf.