Regal Wood Roasted Salmon and Leek Risotto
Submitted by: Regal Salmon
- 1/4 cup olive oil
- 2 small leeks or 300 g baby leeks, washed and finely chopped
- 3 cloves garlic, crushed
- 1 1/2 cups arborio rice
- 3/4 cup dry white wine
- 3 to 4 cups fish or vegetable stock, heated
- 200g Regal Wood Roasted Salmon, roughly chopped
- salt and freshly ground black pepper
- 3 tablespoons sour cream
- 2 teaspoons lemon zest
- Heat the olive oil in a large heavy - based saucepan. Cook the leeks and garlic over medium heat for 3 to 4 minutes. Add the rice and cook, stirring, for a further minute. Add the wine and cook, stirring until it has all been absorbed. Add the stock to the rice half a cup at a time, until the stock is slowly absorbed after each addition. Stir continuously.
- When the rice is tender and creamy, stir in the salmon. Season with salt and pepper, add the sour cream and stir gently. Cover the pan and leave for one minute.
- Garnish with lemon zest and serve immediately.
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