Smoked salmon and champagne risotto

Smoked salmon and champagne risotto

The French monk Dom Perignon is thought to have invented champagne in 1697 (although some would argue that it was in fact the English 30 years earlier that first added bubbles to their wine).

Regardless of the specifics of its origin, Champagne is today revered for its sophisticated taste, refined consumption experience, and the elevated social status associated with toasting and sipping on North Eastern France’s finest produce.

In the spirit of decadent indulgence, Smokin’ Brothers are delighted to share their recipe for a risotto the likes of which you have never tasted before.

Introducing smoked salmon and champagne risotto.

Ingredients:

(Serves four)

  1. 200g Smokin’ Brothers smoked salmon
  2. 400g carnaroli rice
  3. 50g butter
  4. 250ml Champagne
  5. 2 small shallots
  6. Fresh parsley
  7. Vegetable broth 
  8. Extra virgin olive oil
  9. Salt and black pepper

Process:

 

  1. First the rice needs to be toasted to maintain its texture during the process. Heat the pan [no oil] and put the rice in the pan. Toast until the rice feels hot to the touch, and set aside in a bowl. Be careful not to burn the rice!
  2. In a saucepan add a generous drizzle of olive oil and the finely chopped shallots
  3. Sauté for a few minutes until golden brown
  4. Cut the smoked salmon into chunks and add half to the pan
  5. When the salmon is almost cooked, add the rice 
  6. Pour in the champagne and simmer until almost completely evaporated
  7. Add a few ladles of vegetable broth, lower the heat, and cook gently, stirring with a wooden spoon to prevent sticking (you want to keep adding ladles of vegetable broth as needed, but remember that it needs to be fully absorbed; don't leave it watery!)
  8. Just before the rice is fully cooked, and the broth absorbed, turn off the heat and stir in the butter
  9. Cover the pan and set aside for 3 minutes
  10. Remove the cover and season with a sprinkle of salt and pepper and some freshly chopped parsley, gently mix
  11. Serve on a plate, and arrange the remaining cold smoked salmon pieces on top. This isn’t just food, it is art!

 

And there you have it - the most decadent of risottos, ready for you and your loved ones to savour - one delectable mouthful at a time.

Shop Smokin’ Brothers smoked salmon here.

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