VE - APRIL 2020 Hot Smoked Salmon Risotto

Bring the water (see ingredient list for amount) to the boil in a saucepan and stir in the vegetable stock powder to dissolve. Reduce the heat to low and keep the stock on a low heat ready to add to the risotto later. Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek. Cook until the leek has softened, 4-5 mins. Stir occasionally. 

When the leek has softened, stir in the garlic and cook for 1 minute. Next, add the arborio rice and stir to evenly coat in the garlicky oil. 

Once the rice has cooked for a minute, stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should be 20-25 mins and your risotto is done when your rice is ‘al dente’-cooked through but with a tiny bit of firmness left in the middle. TIP: Add a splash of water and carry on cooking if the rice has absorbed all the stock but isn't quite cooked.

Once the risotto is cooked, stir in the smoked salmon flakes and cook for couple of mins to ensure they are piping hot. Then remove from the heat. Quickly stir in the butter, hard Italian cheese and lemon zest until melted. Stir in half the chives and a small squeeze of lemon juice too. Taste and add salt, pepper and more lemon juice  too if you feel it needs it.