SMOKED SALMON RISOTTO
Wash the rice
Sauté the onion without colour with the vegetable oil and add the crushed garlic cloves, Lemon Zest and finely chopped thyme and rosemary.
Add the white wine and reduce to nothing.
Add the arborio rice and cook out a little with the butter and ½ the smoked salmon, add the fish stock gradually.
Keep adding the fish stock till the rice is cooked with a little bite to it and season with the parmesan, Lemon Juice and Dill and mix in the remaining smoked salmon.
Optional: Serve with a supreme of Salmon or other fish as desired on top. (Scallops and Halibut are my favourites)