Serves 2-3
Ingredients
- 135g risotto rice
- 3 medium-size leeks, well trimmed and finely sliced
- 125g chestnut mushrooms, sliced
- 125g Dunkeld smoked salmon trimmings, chopped.
- 40g butter
- 100 ml white wine
- Approx 400 ml good-quality vegetable or chicken stock.
- Grated zest & juice of half a lemon
- ½ tsp dried thyme or some fresh thyme leaves, chopped
- Salt & freshly grated black pepper
- 1 tablespoon finely chopped parsley (optional)
Method
- In a large heavy-based pan melt half the butter, add the leeks and cook gently for 7 or 8 minutes until soft.
- Add the mushrooms to the leeks, turn up the heat and cook, stirring gently, for a further 3 or 4 minutes until the mushrooms soften.
- Scrape the mushrooms & leeks into a bowl and set aside.
- While the leeks & mushrooms are cooking heat the stock, either in a separate pan or in a jug in the microwave.
- Put the remaining butter into the pan, melt it over a medium heat then tip in the rice and lemon zest. Stir and fry for a few seconds then pour in the wine and thyme.
- Reduce the heat and continue stirring until the rice has absorbed the wine.
- Pour in most of the hot stock, bring to a gentle simmer then reduce the heat to the lowest possible setting. Season with salt & pepper.
- Cook very gently, stirring frequently, for about 20 minutes until the stock has been absorbed. If it becomes too thick add the remaining stock.
- Taste and adjust seasoning if necessary.
- Add the leeks, mushrooms, smoked salmon and lemon juice.
- Sprinkle over the parsley, if using.