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.
I’m also adding this recipe to Lavender and Lovage July ‘Cooking with Herbs‘ challenge.