Recipe: Yummy Pistachio and smoked salmon risotto

Pistachio and smoked salmon risotto. Risotto con salmone This risotto with smoked salmon and peas was part of an unbelievably lavish antipasti served at one of the best fish restaurants I have ever visited. One of the antipasti courses was a jet black risotto with smoked salmon, which has become a new homemade fast-food favourite. Risotto is such a versatile dish!

Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat. Try our hot-smoked salmon risotto recipe with lemon and dill. You don't have to spend hours cooking to make something delicious. You can have Pistachio and smoked salmon risotto using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pistachio and smoked salmon risotto

1. Prepare 350 g of risotto rice.
2. Prepare 100 g of smoked salmon, chopped.
3. It's 20 g of unsalted, peeled pistachio nuts.
4. It's of Small chopped onion.
5. It's of Olive oil.
6. You need 1-1.2 litres of hot stock.
7. You need to taste of Salt.
8. It's Knob of butter.
9. You need of Glug of white wine.

Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill. Drizzle over a little olive oil, season with pepper and serve. Take the other half of the smoked salmon and coarsely chop it. About two minutes before the rice has finished cooking, add the butter/salmon mixture and the coarsely chopped salmon.

Pistachio and smoked salmon risotto instructions

1. Sauté onion in some oil. When softened, add the rice. Cook the rice stirring constantly for 1-2 mins. Then add the wine and let it evaporate. Cook for another 1-2 mins.
2. Now add about 3/4 of the stock, should just be enough to cover the rice. Stir frequently following packet instructions. Total cooking time from now should be about 20 mins, adding more stock as necessary. With about 5 mins to go, add the salmon, I saved a little for decoration. Continue cooking.
3. Right at the end of cooking time add butter. Stir for 1-2 mins until creamy. Serve with a little salmon on top and a good sprinkle of pistachio nuts 😊.

Stir for another two minutes, until thoroughly incorporated and creamy. Season with salt (not much if the broth is salty) and pepper to taste, then serve. Add smoked salmon, pistachios, lemon juice and dill; mix well. Serve with crackers, melba rounds, pita triangles, etc. Smoked Salmon with Black Pepper Potato Chips and Lemon Creme Fraiche Mini Smoked Salmon lox Stuffed Pita's with Cucumber Sauce.