All the flavours of summer – salmon and lemon thyme risotto
When it comes to risotto I’m in the room for improvement but gradually getting better class. It was always one of those dishes that seemed a bit too fussy and time consuming for me. All that standing adding stock, ladle by ladle and whether to stir or not to stir; life seemed to short for that. I’ve still to find the right answer to the stirring although I’ve gone with advice from Scottish chef, Jak O’Donnell from The Sisters restaurant in Glasgow and stir occasionally. It was Jak’s smoked haddock recipe that got me started on risotto and a few helpful words from her was all I needed to get my risotto mojo going. I use hers recipe as a base for all my risotto’s now, the rice and stock quantities works every time and I’m sure I’m perfecting that stirring.
Herbs add wonderful flavour to risotto and being a Mediterranean dish it’s the perfect marriage of ingredients. I grow lots of thyme and lemon thyme – Thymus citriodorus is one of my favourites with it’s light zesty aroma and it works perfectly with Scottish salmon in this risotto. It’s also claimed that thyme is an aid to digestion and helps break down fatty food, and remember that Scottish Salmon is full of omega 3 essential fatty acids.
Lemon thyme is an essential herb in my garden
Scottish salmon is ideal for risotto and lemon thyme is a perfect partner
- 2 litres chicken or vegetable stock Have a bit extra just in case. Don't use fish stock as it will be too strong
- 1 tbsp rapeseed or olive oil
- 4 shallots - finely chopped or a medium leek finely chopped
- 2 garlic cloves garlic cloves - finely chopped
- 30 g unsalted butter
- 400 g arborio rice
- 175 ml White wine
- small bunch lemon thyme Add a few sprigs when cooking the rice, reserving the remaining leaves to add at the end of cooking
- 110 g frozen peas
- 4 boneless skinless salmon fillet, cut into bit size cubes
- 30 g Scottish cheddar - grated Barwheys or Isle of Mull cheddar are perfect
- zest of half a lemon
- 4 spring onions finely sliced
- freshly ground black pepper
- Bring the stock to the boil.
- Heat the oil in a wide heavy based pan - add the shallots and garlic and cook for a few minutes without colouring.
- Increase the heat, add half of the butter and when melted add the rice and stir until all the grains are coated and warm.
- Add the wine and stir until absorbed. Add the sprigs of thyme.
- Start adding the stock, ladle by ladle, allowing each ladle to be absorbed into the rice.
- After about 10 minutes add the diced salmon and continue cooking - stirring gently to avoid breaking up the salmon.
- Add the lemon zest, the remaining butter, cheese and thyme leaves - stirring very gently to incorporate all the ingredients.
- Scatter over the spring onions and remaining thyme leaves along with a grinding of freshly ground black pepper.
Risotto makes a super healthy one pot family meal
I’m also adding this recipe to Lavender and Lovage July ‘Cooking with Herbs‘ challenge.
