Lemon Smoked Salmon Risotto

METHOD

Step 1

Heat butter in a large saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes or until soft. Add the rice and stir well to coat in the butter. Cook for 3 minutes until rice grains are too hot to touch between two fingers.

Step 2

Add the STONELEIGH Sauvignon Blanc and cook for 2 minutes until absorbed. Add hot stock one cup at a time stirring continuously until the stock has been absorbed. Continue adding stock one cup at a time, stirring well between each addition. Add the asparagus to the pan at the same time as the final cup of stock is added. Continue to cook until the stock is absorbed and the rice is cooked.

Step 3

Remove from heat, add the mascarpone, parmesan and dill, and season to taste with freshly ground black pepper and salt to taste.

Step 4

To serve; divide risotto between 4 serving bowls and top with a slice of TASSAL Lemon Smoked Salmon. Delicious served with a chilled glass of STONELEIGH Sauvignon Blanc.

Ingredients:

40g butter

1 onion, finely chopped

1 clove garlic, finely chopped

1½ cups arborio rice

150ml STONELEIGH Sauvignon Blanc

1L vegetable stock, heated to boiling point

1 bunch baby asparagus, trimmed and cut into 3cm pieces

½ cup mascarpone cheese

100g freshly grated parmesan cheese

1 tsp finely chopped dill

freshly ground black pepper and salt

90g TASSAL Lemon Smoked Salmon, each slice cut in half

4 x baby kale laves or 4 fresh sprigs of dill (optional)