TEN TENORS - An Australian Holiday Recipe
An “Australian” Holiday Recipe
By: Stewart “Stewy” Morris
Although this may not seem like a holiday dish of sorts, one could argue that not everywhere in the world is suitable for hearty comfort food this time of year. In Australia around holiday time, kids don’t get ready for snowball fights and roast turkey, they tend to opt for surfing and seafood. So this is one of my favorite dishes to make when I’m at home, catching up with family, having a quiet evening with my girl, or simply enjoying a warm breezy spring evening in the land of plenty. Remember that risotto needs your full attention all the time. You can’t just tend to it now and then. The more you care and tend to your risotto the smoother and richer it will be. They are you key words people, ’smooth’ and ‘rich.’
Seared Salmon On Lemon Pumpkin Risotto - Serves Two
Risotto
1 cup of unwashed arborio rice
1/2 cup of dry white wine
4 cups of canned vegetable stock (heated)
1/4 of a butternut pumpkin, peeled and cubed (approximately 1cm x 1cm or smaller)
1/2 cup of lemon juice
1 tablespoon of fresh lemon zest (grated lemon peel)
1 tablespoon of butter
1 tablespoon of olive oil
Freshly shaved parmesan cheese to garnish
Salmon and Sauce
2 Fresh 6oz salmon fillets
1 cup of canned fish stock (heated)
1/2 cup of fresh thickened cream
1 minced onion
1 clove of minced garlic
1/3 cup of white wine
1 teaspoon of white sugar
2 tablespoons of fresh chopped dill
The Sauce
*This can be made ahead of time and kept warm, either in the pan, covered, or in the oven in a small jug or pourer.
*Place a small saucepan on medium heat and add a teaspoon of olive oil and the minced garlic and onions being careful not to let them brown. After 2 minutes add the white wine, stirring occasionally until the wine evaporates, then add the fish stock and again occasionally stir until the stock evaporates and the contents of the pan are half submerged.
*Next, add the cream and dill and reduce to a low heat and let simmer for about 30 minutes, stirring every 5 minutes or so. While it is simmering add salt and pepper to taste and a teaspoon of white sugar. Let the sauce reduce as much as possible to create a thicker consistency and more intense flavor.
The Risotto
*Melt the tablespoon of butter and then add the olive oil in a large non-stick pan over medium heat, then add the rice, folding it with a spatula until it is completely coated and transparent.
*Next, add the wine and again, FOLD the rice in the pan, don‘t stir it, do this until the wine has almost evaporated then add the pumpkin cubes and most of the lemon zest and juice (save just a pinch to garnish later) folding it together, then add one cup of stock or enough to half submerge the rice and pumpkin.
*From now on until the risotto is ready, simply let the stock boil down and absorb enough for the rice to look sticky but still moist through out before adding more stock (never completely cover the rice with the stock), and again you will need to be constantly folding the rice, taking care not to damage the pumpkin cubes too much. This will take between 30 to 40 minutes or until the rice is cooked and the pumpkin is soft. Season with sea salt and a generous amount of cracked pepper along the way to give it a nice bite.
*When cooked the risotto should be quite moist. A consistency like that of Paella is too dry.
The Salmon
*Prepare the fillets with a coating of olive oil and a dust with a couple of pinches of sea salt and pepper.
*Preheat a nonstick frying pan to a medium heat add 1 teaspoon of olive oil and add the salmon fillets.
*Turn to high heat and cook for 3 to 5 minutes each side or until browned, squeezing a little lemon juice
onto each fillet during cooking.
Serving
Take two flat bowls and spoon 2 tablespoons of risotto into each. Add some freshly shaved parmesan cheese spread over the risotto then spoon two more tablespoons on to of that. Garnish with the lemon zest, then place the salmon fillet on top of the risotto, spooning 2 to 3 table spoons of the sauce on the fish.
Serve immediately and enjoy it with a chilled Hunter Valley Chardonnay.
Get that up ya trumpet!!!!
Stewy Morris