This creamy risotto is infused with the rich flavours of El Navarrico fish fumet and topped with delicate chunks of hot smoked Akaroa salmon. The dish is enhanced with briny capers, fresh parsley, and a touch of butter for extra richness. Perfectly balanced and comforting, it makes a delicious, seafood-packed main course.
Serves 4
950g bottle El Navarrico fish fumet
Extra virgin olive oil (EVO)
1 large onion, finely chopped
2 cloves of garlic, finely chopped
1½ cups Ferron risotto rice
150ml dry white wine
Sal de Añana spring salt
Freshly ground black pepper
25g Lewis Road Creamery lightly salted butter, cubed
200g skinless Hot smoked Akaroa salmon, broken into small pieces
3 Tbsp Pons capers in brine, drained
3 Tbsp chopped Italian parsley leaves
Heat the fish fumet in a small pot.
In a large, wide, heavy-based saucepan, heat 3 tablespoons EVO. Add the onion, garlic and a little salt to the pan and cook over medium heat for 5-8 minutes, stirring often, until softened but not browned.
Add the rice and stir continuously for 2-3 minutes to toast but not brown. Add the wine and simmer until almost completely evaporated. Add the hot fumet, all at once, stir gently and bring to a simmer. Cover pan with a lid; simmer gently for 15-18 minutes or until rice is al dente.
Remove pan from the heat, put the lid on and set aside to rest for 3-5 minutes. Add the butter and stir the risotto to release the natural starches that make it creamy. Lastly, gently stir in the salmon, capers and parsley. Taste and adjust seasoning with salt and pepper
Recipe by Julie Le Clerc
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