Smoked salmon and lemon risotto
- Heat stock in a small saucepan and keep at simmering point. Heat a large, heavy-based saucepan, add olive oil, crushed garlic and peeled and finely diced onion and cook over a gentle heat for 5 minutes, stirring regularly. Add rice and stir for 2 minutes to toast but not brown.
- Add one ladle of hot stock and stir continuously until the rice has absorbed this liquid, then add another ladle of stock. Continue to stir and keep adding hot stock until it has all been absorbed. After 15 to 20 minutes the mixture will be creamy and the rice just tender to the bite.
- Stir in salmon (broken into flakes), lemon juice of a lemon and chopped fresh dill or parsley and season with salt and pepper to taste. Cover the pan and leave to steam for 5 minutes. Serve garnished with lemon zest.