Any rice can be used for risotto, although the creamiest ones are made with short grain arborio and carnaroli rice. Fresh tarragon and cucumber combine well to bring out the flavour of the salmon.
ingredients
serves 4
2 tbsp sunflower margarine
1 small bunch scallions, white part only, chopped
1/2 cucumber, peeled, seeded and chopped
1 3/4 cups short grain risotto rice
3 3/4 cups chicken or fish stock
2/3 cup dry white wine
1 pound salmon fillet, skinned and diced
method
1. Heat the margarine in a large saucepan, and add the scallions and cucumber. Cook for about 1 - 3 minutes without colouring.
2. Add the rice, stock and wine and return to the boil.
3. Simmer the wine and stock mixture for about 10 minutes, stirring occasionally.
4. Stir in the diced salmon and tarragon. Continue cooking for a further 5 minutes, then switch off the heat.
5. Cover and leave to stand for 5 minutes before serving.
14 users have helped to rate this recipe.
