Another Italian risotto recipe. As delicious as the previous one published months ago. This time we serve it with smoked salmon and fresh rocket leaves. Arugula, also known as salad or garden rocket has Mediterranean origin. It has anti-oxidants, vitamins, and minerals that can immensely benefit health. Rocket leaves are excellent source of vitamin A and good levels of vitamin C and K when served fresh. Takes about 45 minutes to prepare. Serve hot and with parmesan topping. No meat included so perfect for vegetarians as well. I love it!!!
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- 1.25 l vegetable broth (stock)
- 2-3 Tbsp olive oil
- 2 Tbsp capers
- 250 g smoked salmon - chopped
- 200 g mascarpone
- 3 Tbsp butter
- 3-4 garlic cloves - finely chopped
- 1-2 big onions finely chopped
- 400 g risotto rice (Arborio)
- 250 ml dry white wine
- zest of one lemon
- 100g of fresh rocket leaves
- 90 g freshly grated parmesan cheese
- sea salt (only if needed) and freshly ground white pepper
Method:
1. Fry the onion and garlic on olive oil mixed with butter for 5 minutes until softened. Season with salt and pepper for taste.
2. Add the rice and keep stirring until the rice softens a bit and becomes translucent as well. Should take about 5 minutes.
3. Add wine. Keep stirring until wine is absorbed by rice.
4. Slowly add vegetable broth - spoon by spoon - waiting until rice absorbs previous portion and turns creamy. Cook for about 20 minutes until rice absorbs all the broth. Rice should be slightly firm in centre and look creamy. Do not stop stirring.
5. Remove rice from the heat and add chopped salmon, capers, mascarpone and lemon zest. Season with white pepper. Remember to check the taste before adding any salt as the salmon should be already salty enough. Leave for 5 minutes to settle.
6. At this point you can also add lemon juice if you like.
7. Serve topped with remaining salmon and rocket leaves. Season with freshly grated parmesan.
ENJOY!!!
