Recipe by Tony Smith
300g fresh Akaroa Salmon cut into 2cm. cubes (you could also use hot or cold smoked salmon)
2 cups good quality arborio rice
40ml olive oil
2 bacon rashers cut into a fine dice
2 garlic cloves, crushed
1 small red onion, finely diced
1 white of a leek, finely sliced
1.3 litres vegetable stock (alternatively 3tsp stock powder and 1.3 litres of water. If you're using store-bought stock like Campbells 500ml is fine, just make up the remaining with water).
1 tsp of salt
1 1/2 cup peas
1 tomato, diced
1 cup of freshly grated parmesan cheese
extra salt and freshly ground black pepper to taste
1 cup freshly chopped parsley
Put the oil and rice into a good-sized saute pan and cook over medium heat, stirring continually for around five minutes until you pick up a nice popcorn aroma. Add the bacon, onion, and leek, along with a teaspoon of salt. Stir the vegetables and rice continuing to cook for a few minutes then add 1 litre of the stock.
Cook for 10 minutes, add the green peas and remaining stock, as necessary. Cook another minute, the total cooking time should be approximately 15 minutes and all the stock should be used. You are looking for a soupy consistency.
Add the diced tomato, cook for a minute, then add the salmon and parsley. Take the pan off the heat, the salmon will continue to cook in the heat so take care not to overcook. Lastly, add 1/2 of the grated parmesan and check to season. A good risotto should be a thick soupy texture and served as soon as it's ready. Sprinkle the remaining cheese on as required.