Salmon Risotto with Chilli Oil
by Chef Michel Lemoine (Bistro La Barrique)
50ml Bath Harvest Infused Chilli Oil
1 medium onion chopped into small cubes
4 garlic cloves thinly sliced
200g Arborio rice
1 tbsp tomato puree
100ml white wine
400ml fish stock or hot water
250g salmon fillet diced into 1.5cm cubes (skinned and boned)
12 cherry tomatoes cut in half
2 tbsp flat leaf parsley chopped
Juice ½ lemon
Salt and pepper for seasoning
- In a frying pan, gently sweat the onions and garlic in the chilli oil for a few minutes. Add the Arborio rice and mix thoroughly. Leave to cook for 3 or 4 minutes, ensuring the rice has absorbed the chilli oil. Stir regularly.2. Add the tomato puree and cook for a further 3 or 4 minutes, again stirring regularly. Add the white wine and bring to the boil. Cook for a couple of minutes and then add the hot stock (or water), cherry tomatoes and salt and pepper.
3. Cook for approximately 15 to 20 minutes, continuing to stir during the cooking time. When the rice is nearly cooked, add the salmon cubes and cook for a further 8 minutes or so until the rice and fish are tender.
- Finish by adding the chopped parsley and lemon juice, stir together, check for seasoning. Dress with a little drizzle of chilli oil and balsamic vinegar, serve immediately.Variation: You could also try this recipe using our Oak Smoked Chipotle Chilli Oil or omit the chilli altogether by using our original Cold Pressed Rapeseed Oil.