Recipe: Smoked Salmon & Lemon Risotto

Indulge in the luxurious flavours of Orkney with this exquisite smoked salmon and lemon risotto recipe. This dish is perfect for a sophisticated dinner or a comforting weekend treat, utilising the finest Jollys of Orkney smoked salmon. The creamy texture of the risotto paired with the rich, smoky fish and the zesty freshness of lemon make for an unforgettable dining experience.

Ingredients:

• 300g Arborio risotto rice
• 200g Jollys of Orkney smoked salmon, finely sliced
• 1-litre vegetable stock kept hot over low heat
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 100ml dry white wine (optional)
• Zest of 1 lemon, plus extra for garnish
• Juice of 1/2 lemon
• 75g unsalted butter
• 50g freshly grated Parmesan cheese, plus extra for serving
• Salt and freshly ground black pepper to taste
• Fresh dill, for garnish

Method:

1. Preparation: Begin by preparing your ingredients. Ensure the smoked salmon is thinly sliced, and the lemon zest and juice are ready. Keep your vegetable stock hot on a separate burner.
2. Cook the Onions: Heat the olive oil over medium heat in a large, heavy-based saucepan. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute, careful not to let it brown.
3. Add the Rice: Stir in the Arborio rice, coating each grain with oil. Cook for 1-2 minutes until the rice starts to look slightly translucent.
4. Deglaze: If using, pour in the white wine and let it simmer until it has almost completely evaporated. This will add depth to the risotto's flavour.
5. Begin Adding Stock: Start stirring the hot vegetable stock one ladle at a time. Wait until each addition is almost fully absorbed before adding the next ladle. This process should take about 18-20 minutes. The rice should be tender but with a slight bite.
6. Incorporate Salmon and Lemon: Once the risotto is nearly done, gently fold in the smoked salmon, lemon zest, and lemon juice. The residual heat will warm the salmon through without cooking it further.
7. Final Touches: Remove the pan from the heat. Stir in the butter and grated Parmesan until the risotto is creamy and rich. Season with salt and freshly ground black pepper to taste.
8. Serve: Spoon the risotto into warmed bowls. Garnish with fresh dill, extra lemon zest, and a sprinkle of Parmesan cheese.

Chef's Notes:

• The key to a perfect risotto is patience and constant stirring, ensuring a creamy texture.