Thursday, May 28, 2009

Salmon and Pea Risotto for One

Salmon and Pea Risotto
Home Cooking


It's getting to that time of the year where I feel like I'm sick every 2nd day. To think I used to brag about my immune system... I'm blaming the heater in my room - first thing I do when I get home, without fail is to turn it on. Growing up with my dad, I was taught to never, ever rely on 'those things' because it weakens your immune response. Guess he was sort of right!

Sick = at home = comfort food. I was reading a thread on Vogue Forums about risotto and though risotto is not something I tend to order at restaurants or get cravings for, the thread made me start longing for a creamy, cheesy risotto dish. It's convenient I have a box of good arborio rice at home too. I picked it up from a gourmet deli a coupe of months back and forgot all about it.

This recipe is easy easy easy. When I'm under the weather and home alone, I'm hardly going to bother with anything tricky or complicated. I used canned salmon and stirred it through. You can use ham or cook your own salmon. The salmon is salty though so be aware of that when you add it into the risotto.

Edited to add: I watched the risotto masterclass on MasterChef Australia today and learnt quite a bit! I think my risotto was a tad gluggy because I stirred and George says that breaks up the rice granules, which is bad. Check my attempt at following the MasterChef technique here.

Salmon and Pea Risotto
Serves 1

Ingredients:
  • 1 cup chicken stock (I used the Asian-style chicken broth because it's cleaner - less herb flavors)
  • 1/2 brown onion, chopped
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup arborio rice
  • 1/4 cup of milk
  • 60g canned salmon, in big chunks
  • 1/3 cup of frozen peas
  • 1-2 tsp of lemon
  • 1/4 cup grated Parmesan
  • cracked pepper, to taste
  • some chopped flat leaf parsley, to garnish
Procedure:

1. Pour the chicken stock in a little plastic jug or cup - microwave for 2 min or so or until hot. Set aside for now.2. In a small saucepan, heat the butter. Add the olive oil to prevent the butter from burning.
3. When the butter has melted, add the onion. Saute on medium heat until softened and slightly brown.4. If there isn't enough oil in the pan to coat all the rice (i.e. the onion has absorbed all the oil), add a bit more. Add the rice into the pan and stir to cover with oil until each grain is glossy.
5. Start adding in the stock, a bit at a time (because this is just a serving for one person, I did it about 2 tbsp at a time rather than 1 ladleful at a time, which is the norm). Keep stirring the whole way to prevent the risotto from burning. The heat should be such that the liquid you add in is just simmering. Don't add new stock until the previous lot has been absorbed by the rice. Taste the risotto periodically to check the 'doneness' and make sure the stock is not too salty. If it is, you might have to substitute some of it with water.6. The risotto will take between 15-20min to cook. It's done when the rice is cooked with a slight firmness in the center. You don't want to overcook or it will become gluggy like porridge. I usually add the milk for the final absorption to make the risotto a bit creamier but that's optional.
7. Still on the heat, quickly stir through the peas until they are warm throughout. Stir through the salmon, a bit more gently so it doesn't all break apart.
8. Add the lemon juice and pepper (this takes away the fishiness of the salmon) to taste.
9. Take the risotto off the heat. You can add another knob of butter here (1 tbsp or so) and stir through if you like. Add the Parmesan cheese and stir that through.
10. Serve immediately and top with a bit more pepper, cheese and fresh parsley. Eat the risotto straight away or it will form a skin.


This was a really hearty dish. Salmon and peas are known to work well together - when you're using frozen peas and canned salmon, it just makes it so easy to whip up a dish like this. Strangely enough, I thought the Parmesan really complimented the salmon too and brought a knew dimension to the dish. I've heard that Italians really don't like the idea of mixing cheese and fish?? Well I've probably performed major taboo here but it was tasty all the same.

Spoonful of cheesy risotto


Edited to add: I watched the risotto masterclass on MasterChef Australia today and learnt quite a bit! I think my risotto was a tad gluggy because I stirred and George says that breaks up the rice granules, which is bad. Check my attempt at following the MasterChef technique here.

1 comment:

  1. Great recipe! It was so easy to make and totally scrumptious

    ReplyDelete