Scottish salmon and lemon thyme risotto
chicken or vegetable stock
Have a bit extra just in case. Don’t use fish stock as it will be too strong
rapeseed or olive oil
shallots – finely chopped
or a medium leek finely chopped
garlic cloves – finely chopped
Add a few sprigs when cooking the rice, reserving the remaining leaves to add at the end of cooking
boneless skinless salmon fillet, cut into bit size cubes
Scottish cheddar – grated
Barwheys or Isle of Mull cheddar are perfect
zest of half a lemon
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.