Smoked Salmon & Chervil Risotto

I'm not a lover of salmon but I'm told this was a lovely dish by my customers! The key to a good risotto is tender loving care. You just need to be patient, keep stirring and add that stock little by little. The flavours all blend together, you get the smokey salmon, the freshness of the chervil and creamyness of the rice. If you cant find chervil then curly works great as a substitute.

A key tip for risottos is to keep the stock simmering on the hob while you're cooking the risotto. If you add cold stock into the risotto it will just slow down the cooking process and take longer and over cook the other ingredients- common sense really! This recipe will serve two

Ingredients
150g Arborio rice
170g Smoked Salmon, roughly chopped
1 Medium onion, finely chopped
1 Garlic clove finely chopped
1 Handful of chervil roughly chopped
1 1/2L Vegetable stock
250ml Dry white wine
1tbsp Butter
Salt & Pepper

Method
On a medium heat add a tbsp of olive oil and sweat off the onions and garlic. 

Increase the heat to medium-high and add the rice and cook for 5 minutes. Then add the wine and cook off the alcohol and reduce for 2-3 minutes. 

A ladle full at a time add the stock, constantly stirring the rice, allowing the rice to absorb the stock before adding another one. Keep repeating this process.

When the rice is 'Al Dente' or has a little bite to it, add the salmon, chervil and butter. Cook for 5 minutes to allow the flavours to mix and add a little more stock if necessary. It should be a creamy consistency.

Adjust seasoning to taste and serve