A friend of The Sisters sent in this lovely recipe recently, and it pairs beautifully with a good rosé (The Sisters of course!). If you have a recipe you’d like to share, please send it in, along with a photo to email@example.com.
300gms salmon cut into 2cm cubes. (You can use cold or hot smoked salmon)
2 cups Arborio rice
¼ cup dry white wine
40ml olive oil
2 rashers of bacon cut into small pieces
2 cloves garlic crushed
1 small red onion finely chopped
1 cup spinach leaves
1.3 litres of vegetable stock
1 tsp of salt
1.5 cups peas
1 cup freshly grated parmesan cheese
Salt and freshly ground black pepper to taste
1 cup chopped parsley
Heat oil in a pan. Fry the bacon until crisp and remove it from the pan. Add garlic and onion and fry until soft. Add bacon back to the pan with the first measure of salt.
Heat the stock until hot.
Add the Arborio rice to the pan stir for a few minutes then add the Wine and cook till reduced.
Add 1 ladle of stock at a time to the rice mixture continuing to stir until absorbed then add another ladle. Continue adding the stock until the rice is al dente and/or stock is all used up could take around 15 mins.
Add the peas and spinach and cook for another few minutes.
Add salmon and parsley. Take the pan off the heat so the salmon doesn’t overcook.
Lastly, add ½ cup of grated parmesan and check the seasoning. Leave to sit with the lid on for a few more minutes.
Sprinkle with the remaining cheese.