OUR RECIPES

Cheese Risotto with Pōhutukawa Hot Smoked Salmon

The taste of summer in winter! This cheese risotto is the perfect winter warmer. The addition of our Pōhutukawa Hot Smoked Salmon takes your risotto to the next level.

Recipe with thanks to Chef Alvaro from Castro’s

Serves 2

Method.

  1. Make your stock by putting your carrots, onion & celery into a pot of boiling water. Simmer until fragrant & strain the vegetables & impurities out. Alternatively, you can purchase a pre-made vegetable stock and heat this up. Set aside
  2. In a pot, sauté onions and garlic in the olive oil.
  3. Once they’ve started to sweat, add in arborio rice
  4. Continue to stir, once slightly brown add in white wine and continue stirring
  5. Gradually ladle in vegetable stock and continue stirring the rice until al dente
  6. Add in butter and stir until incorporated
  7. Add salt to taste
  8. Add the parmesan cheese into the hot pot and stir until cheese has completely melted
  9. Plate the risotto and flake generous chunks of the Pōhutukawa Hot Smoked Salmon on top
  10. Garnish with the basil, pistachio nuts and extra parmesan cheese

You can also watch us make this recipe here

Product used in this recipe.

Pōhutukawa Hot Smoked Portion

Hot Smoked

Shopping list.

180g Aoraki Pōhutukawa Hot Smoked Portion

200g Arborio rice

80g Onion, diced

2 Garlic cloves, finely chopped

40g Butter

150ml White wine

70g Parmesan cheese, grated

2 Tablespoons Olive oil

Salt to taste

For the stock (or you can purchased a pre-made vegetable stock):

2 Carrots, cut into chunks

2 Onions, quartered

1 Celery Stick, cut into chunks

700mL Water

Garnish

Pistachio nuts, coarsely crushed

Basil leaves, finely chopped

Parmesan, grated

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