For ➋-➌ 2 tbs extra virgin olive oil, plus extra for drizzling
1 small onion, finely chopped
1 garlic clove, crushed
200 g Arborio rice
10 cl dry white wine
80 cl fish stock
1 mug (120-150 g) frozen peas, defrosted
125 g smoked salmon
1 lemon, zest & juice
small bunch dill, finely chopped*
freshly ground black pepper
1 tbs cream cheese or mascarpone****
Heat the oil in a heavy-based frying pan placed over a medium heat. Add the onion and garlic and cook for 3–4 m, until soft but not coloured.
Add the rice and stir well to coat in the oil. Cook for 2 m, stirring frequently.
Pour in the wine and cook until it’s almost all evaporated.
Add a ladleful of stock and stir until the liquid is absorbed completely.**
Gradually add the remaining stock a ladleful at a time, stirring until all the liquid has absorbed before adding more. This should take around 18–20 m. **
Add the peas with the final ladleful of stock and allow them to heat through.***
Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill. ****
Drizzle over a little olive oil, season with pepper and serve.
*When using dried dill, mix a heaped tbs with 1 tbs olive oil, and let it stand for 10 m. Mix with salmon, to spread the taste
**Use an alternative easier method.
***When using g the alternative, drop in the peas 5 m before the rice is ready.
****[Stir if wanted 1 tbs cream cheese or mascarpone through the lemon juice and lemon zest].
