Citrus Squeeze Salmon Risotto

This is one of the easiest dishes to make, and always seems to go down a treat. I made this last night for some friends who are stomping the globe and spending a few nights with us. They have been featured on Travelhacker's 100 best travel blogs, so check out their adventure so far!

A few years ago, after flirting with risotto on a number of occasions and never getting it quite right, I decided on another blind date which resulted in one of my signature dishes. A shot in the dark, I combined the flavors I love – citrus, sweet basil and chilli – and found these ingredients complemented the salmon perfectly, bleeding throughout the dish. Meanwhile, the flavor of the salmon infuses throughout the risotto, making this recipe even more decadent. Garnish with rocket or parsley for a beautiful and provocative presentation, and you will be salivating at this marriage of very flavorsome and fresh ingredients.

Ingredients & Preparation:

1 white onion, chopped

4-6 cloves garlic, crushed

Extra virgin olive oil

1/2 to 3/4 cup white wine

2 cups arborio rice

2L chicken or vegetable stock

3 limes, juice squeezed

2 lemons, juice squeezed

6-8 fresh baby bullet chillies, chopped

1/4 cup fresh basil, chopped

1 – 1 ½ cups fresh Parmesan cheese, grated

2 salmon fillets, diced

In a saucepan, gently bring the chicken or vegetable stock to a boil. Meanwhile, heat a large non-stick pan to medium. Add a generous splash of olive oil, then add the onion, garlic and chillies, and sauté gently for 2-3 minutes. Add arborio rice to this mixture and stir through, ensuring that the rice is coated in the olive oil, onion and garlic mixture. If the mixture seems dry, add more oil. After a few minutes, add ½ to 3/4 cup of white wine and stir. Just before the wine has fully evaporated, add boiling stock 1 cup or 1 ladle at a time, and stir through. Continue to add the liquid every few minutes, as the rice absorbs the stock. Do not let the rice get dry. Continue to stir throughout this process to ensure the rice cooks evenly. Once the risotto is nearing completion, after about 25 minutes, add the basil, squeezed citrus, and Parmesan cheese. Stir through. Once the risotto has completed cooking, and absorbed all liquid, turn off heat, and toss through the diced salmon, which will cook quickly from the heat of the dish. (I usually do not need the full 2 litres of stock).

This dish serves 6-8, depending on portion size. I usually garnish with extra Parmesan and chopped parsley or rocket.

Because this recipe makes quite a large quantity, I usually always end up making arancini balls the next day, which are great as a starter.

Bon Appetit!