Risotto with cured salmon and green peas

Ingredients (4 servings):
 30 g butter
 2 shallots
 250 g risotto rice
 2 cups white wine
 11 cups vegetable stock or mild chicken stock
 60 g butter
 40 g parmesan
 Salt and freshly ground black pepper
 Freshly pressed lemon juice
 200 g peas, frozen
 240 g aquavit-cured salmon
 Herbs

1

Cut the salmon into thin slices and keep in a cold place.

Parboil the green peas in lightly salted water for 1–2 minutes. Quickly cool the peas in cold water, before straining the water.

Fry the shallot in butter until it’s golden, then add the risotto rice. Fry the rice until it’s “glassy” then add a little warm stock. Slowly dilute the rice with the stock until it’s soft and has the consistency of wet “porridge”. Add the peas and stir in the butter and grated parmesan, and season with freshly pressed lemon juice, salt and freshly ground pepper.

Arrange the risotto on a flat plate, with thin slices of aquavit-cured salmon and herbs.

– Recipe developed in collaboration with Charles Tjessem.

Ingredients

Ingredients (4 servings):
 30 g butter
 2 shallots
 250 g risotto rice
 2 cups white wine
 11 cups vegetable stock or mild chicken stock
 60 g butter
 40 g parmesan
 Salt and freshly ground black pepper
 Freshly pressed lemon juice
 200 g peas, frozen
 240 g aquavit-cured salmon
 Herbs

Directions

1

Cut the salmon into thin slices and keep in a cold place.

Parboil the green peas in lightly salted water for 1–2 minutes. Quickly cool the peas in cold water, before straining the water.

Fry the shallot in butter until it’s golden, then add the risotto rice. Fry the rice until it’s “glassy” then add a little warm stock. Slowly dilute the rice with the stock until it’s soft and has the consistency of wet “porridge”. Add the peas and stir in the butter and grated parmesan, and season with freshly pressed lemon juice, salt and freshly ground pepper.

Arrange the risotto on a flat plate, with thin slices of aquavit-cured salmon and herbs.

– Recipe developed in collaboration with Charles Tjessem.

Risotto with cured salmon and green peas