Thursday, March 18, 2010
Still under the weather, but feeling much, much better. I'll be getting back into my normal cooking grove here very soon.
Last night Mr Humble made me dinner, a smoked salmon risotto, and it was so delicious I felt it was worth noting on the blog.
Of course, like most people from the Pacific Northwest, I am a little biased towards things that involve salmon. We do love our fish around here and we take it very, very seriously. You can go to just about any seafood restaurant in Seattle and find the menu will include a full seafood biography. Detailing the specific type of fish, how it was raised and how it was caught.
Salmon is rarely just 'salmon' in Seattle.
My personal favorite is wild caught Alaskan King salmon, of which I treated myself to a smoked fillet while shopping last Friday. One that I had been nibbling into oblivion over the course of the week. Lucky for the blog, Mr. Humble snatched it away from me and put it to good use.
After all, I probably can't get away with a blog post that consists only "Step 1: Buy Salmon. Step 2: Nibble." although I heartily endorse this practice.
Smoked Salmon Risotto with Lemon & Mascarpone
adapted from Good Food
1 medium yellow onion, finely chopped
2 tablespoons olive oil
350 grams Arborio rice
1 clove garlic, finely chopped
1 cup dry white wine
4 cups vegetable stock
170 grams smoked salmon, divided
85 grams mascarpone
3 tablespoons flat-leaf parsley, chopped
1 teaspoon grated lemon zest
handful arugula (baby greens are best)
Reserving some large pieces of salmon to garnish, roughly chop the remaining smoked salmon and set aside.
In a large pot over medium high heat, add the olive oil and onion. Sauté for five minutes until the onion is soft and translucent. Add the rice and garlic to the pot and cook for two more minutes, stirring continuously. Add the white wine and a cup of the stock to the pot. Bring to a boil and reduce heat to medium. Simmer, stirring frequently until the most of the liquid has been absorbed. Add another cup of the stock and continue to cook, stirring constantly until it too has absorbed. Repeat, until you've used all the stock and the rice is tender and creamy.
Remove the pot from the heat, add the mascarpone and stir until melted. Add the chopped salmon, parsley and lemon zest and mix. Season with fresh ground pepper and lemon juice to taste.
Plate the risotto with a some fresh arugula and the pieces of reserved salmon.