After our 3 very beautiful weddings, we headed back to Perth and returned to our work positions (in wedded bliss of course). And so my husband asked oh so very nicely if I could cook him something that I don’t do often…
On our plane ride back to Perth, he was reminiscing taking the first bite of the White Wine Creamy Salmon Pasta that I used to cooked for my housemates. To be real honest, I was actually quite surprised that he remembered that dish as we were not even dating then. Apparently it was the amount of button mushrooms that I put in there that caught him attention (Doh!).
Although I could have cooked up the same dish again, I thought that I could try going out of my comfort zone and try making a risotto again. After all, that was what we had on our first day…. 4 years after we met.
So I entered the kitchen, put on the apron and cooked my first meal as a wife….
Smoked Salmon Risotto (Serves 2)
150 grams of smoked salmon
3 cups of button mushrooms sliced
6 cups of hot stock
1 cup of aborio rice
1 cup of peas
1 cup of Amberly’s Chenin Blanc
1 tablespoon of garlic
squeeze of lemon juice
Heat stock till boiling hot and keep it simmering. Heat a deep pan with some olive oil and add some garlic.. stir in the rice. Slowly ladle in stock.. one ladle by ladle.. and keep stirring. After your fourth ladle, add in the cup of wine. Continue to stir! Dont leave the pot….
Stir in some peas and then finally tear the smoked salmon and stir it in. Season to taste. Serve with parmesan cheese.