• 500g Arborio Rice
  • 100g Onion (finely diced)
  • 2 No. Garlic Cloves
  • 200ml White Wine
  • 1/2 Lemon (zest and juice)
  • 75g Butter
  • 50 ml Vegetable Oil
  • 1ltr Fish Stock (approx.)
  • 20g Thyme
  • 10g Rosemary
  • 200g Smoked Salmon
  • 50g Parmesan
  • 20g Dill

Serves 6 people



Wash the rice

Sauté the onion without colour with the vegetable oil and add the crushed garlic cloves, Lemon Zest and finely chopped thyme and rosemary.

Add the white wine and reduce to nothing.

Add the arborio rice and cook out a little with the butter and ½ the smoked salmon, add the fish stock gradually.

Keep adding the fish stock till the rice is cooked with a little bite to it and season with the parmesan, Lemon Juice and Dill and mix in the remaining smoked salmon.

Optional: Serve with a supreme of Salmon or other fish as desired on top. (Scallops and Halibut are my favourites)

Kevin Peet

Author Kevin Peet

More posts by Kevin Peet
Free local delivery (£20 minimum order), other rates apply and National Orders are available