Although it was midafternoon, the interior of the train back from Amsterdam was dim and quiet. Rain spattered on the windows, people read magazines and dozed in the swaying car. I tapped on my phone between articles in the Economist.
I’m in a mood for Risotto: what sort should I make?
Salmon.
Fish risotto always has a lemon squeeze or a sweet glaze. I want something earthy.
Add squash?
Mushroom, maybe spinach?
I flicked through the Saveur and BBC Good Food sites. Lots of squash and mushroom; little salmon. Still, with a bit of Dubbel…it might work…blend two recipes…get the right stock.
…and it worked really well.
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Salmon, Mushroom, and Spinach Risotto (Serves 2)
- Rinse 250 g salmon fillet and marinate in dark (dubbel) bier and 1 tsp lemon juice (or white wine
vinegar) for 20 minutes. - Heat 1 tbsp olive oil and 25g butter in a large deep frying pan. Add one chopped medium onion and cook gently for 5 minutes until softened. Stir in 140g brown chestnut mushrooms
, sliced, and two small cloves garlic, crushed and chopped, and a sprinkle of pine nuts. Cook gently for 2-3 minutes. - Stir in 140g arborio rice to coat with the onion and mushroom mixture. Pour in 150 ml dry (Riesling) wine and cook over a moderate heat for about 3 minutes, stirring from time to time,
until the wine is absorbed. - Transfer the salmon and marinade to a pan and poach until the liquid is almost gone. Add 1 tbsp butter and brown on
both sides, cooking until very slightly dry so that it easily flakes. - Reduce to a gentle heat. Add 125ml of 500 ml of no-salt vegetable stock and cook for about 5 minutes until the liquid is absorbed. Pour in a
further 125ml stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender. - Season to taste: 1 tsp thyme, a sprinkle of salt and pepper.
Add 15g shaved parmesan. Chop 1-2 cup spinach leaves and add to the risotto (can be left whole). Cover and cook gently for 4-5 minutes until the spinach has just wilted. - Chop the salmon filet
into chunks and stir into the risotto. Serve immediately sprinkled with parmesan and fresh crusty bread, accompanied by dry white wine and a candle.
