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?
Fish risotto always has a lemon squeeze or a sweet glaze. I want something earthy.
Mushroom, maybe spinach?
…and it worked really well.
- 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.