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Tuesday, December 25, 2012,11:15 PM by
D.Sumithra

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RISOTTO WITH SALMON ROE AND WATERCRESS

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Melt half the butter in a large pan and fry the onion gently until very soft but not coloured.
  • Add all the rice and cook the grains for about 5 minutes until crackling hot.
  • Add the wine and stir for another 1 minute, then add 3 ladlefuls of stock and stir until the rice has absorbed the liquid.
  • Lower the heat and continue to add the stock 2 ladlefuls at a time, make sure that the rice has absorbed the liquid before adding any more stock.
  • When the rice is tender but still firm to the bite, remove the pan from the heat and stir in the Parmigiano Reggiano and the remaining butter.
  • Then add the watercress and stir through. Taste and adjust the seasoning, add a final ladle of hot stock.
  • Cover and rest for about 5 minutes. Very gently stir through the salmon roe before serving with a sprig of watercress to garnish.

INGREDIENTS

  • 1 mild onion, finely chopped
  • 50 grams unsalted butter
  • 400 grams Vialone Nano rice
  • 100 ml dry white wine
  • 2 litres light vegetable stock, kept simmering
  • 2 tablespoons freshly grated Parmigiano Reggiano
  • 50 grams watercress leaves, (washed dried and coarsely chopped)
  • 4 tablespoons salmon roe
  • A few sprigs of watercress, to garnish (use tender young salad leaves instead or lettuce hearts shredded coarsely).
  • Freshly milled black pepper and Salt

5 comments for “Risotto with Salmon Roe and Watercress”

  • Posted Sunday, February 12, 2023 at 6:05:52 PM

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