Recipe: Salmon Arrabbiata Risotto

Hello people and welcome to the second instalment of Italian recipe month. To offset the rainy start to Autumn, we have something tasty from the shores of the Amalfi coast.

For two people you need the following:

  • Two Salmon steaks
  • Prosciutto Ham (one slice per steak)
  • Risotto rice (two cups per person)
  • One white onion
  • Two cloves of garlic
  • White wine (250ml for two and two glasses to drink)
  • Chicken stock (one pint)
  • Half a tin of tomatoes
  • Chopped red chillies
  • Tomato puree

We start with the veg prep.  Take a green chopping board and place it over a damp paper towel on a work top.  Peel and finely chop your onion and the garlic. Move them to a plate together and now chop your red chillies, very finely.  Keep or remove the seeds, depending on how brave you feel.  Move the chillies to another plate.

Now take a shallow saucepan or a frying pan and add a little olive oil.  Sweat off the onion and garlic until they are translucent and slightly brown, but not too brown.  Add the rice and stir in well until it too becomes translucent.  Remove from the heat.  Heat your chicken stock slowly on the hob until it is steaming, but not boiling.  Add the white wine to the rice and stir in, and continue to heat gently.  It should evaporate quickly.  Now take a ladle and spoon the stock into the rice, a little at a time.  Keep stirring and the rice will expand quickly.  It will also soak up all the stock, so you need to keep adding it a little at a time, making sure the pan does not go dry.

Next we make the Arrabbiata sauce (it is Italian for angry, by the way).  Very simple, take a saucepan and add a little olive oil.  Fry off the chillies (beware of the fumes, they hit you like CS gas).  Add half a tin of tomatoes, whatever seasonings you like, and two tablespoons of tomato puree.  Bring it to the boil, then lower the heat to a gentle simmer, and allow it to reduce.

Set your oven to 180C and allow it to pre-heat.  Take a baking tin and place a piece of baking foil in  the middle of it.  Drizzle a little oil over it to prevent stickiness.  Next, wash your hands thoroughly.  Now carefully wrap each salmon steak in the ham, tightly.  Drizzle a little oil over the salmon and place it in the oven.

Bake the salmon for 15-20 minutes, depending on the size of the Salmon.  As it cooks, the ham will shrink and tighten around the salmon.

Take a plate and cover the middle with risotto rice.  Flatten it down a little, then place the Salmon on top.  Cover the salmon with a few spoons of Arrabbiata sauce.

I have a little broccoli with mine, but it is optional.

Ciao, et buon appetito!

By chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.

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