Risotto con salmone
This risotto with smoked salmon and peas was part of an unbelievably lavish antipasti served at one of the best fish restaurants I have ever visited.
When we visit a new city in Italy and go out looking for a place to eat, we always stop locals of about the same age and background in the street and ask for advice. Their recommendations never fail. In Civitanova Marche a shopkeeper and his wife suggested Vai Mo’ as the best restaurant in town, and it turned out to be one of the finest restaurant experiences I have ever had.
Vai Mo’ looks like (an is) a large family pizzeria in an uninviting concrete block, but behind the dull exterior there is a large, crowded dining room, where you can have both pizza and fish. We tried one of their 18 euro fish antipasti and should have been warned that it was a full meal for two with starters, soup, risotto and huge plates of snails and lobsters. Amazing. One of the antipasti courses was a jet black risotto with smoked salmon, which has become a new homemade fast-food favourite.
1 clove of garlic
200 g fresh salmon
300 g risotto rice (arborio)
50 g smoked salmon
1 glass white wine
Fish soup, olive oil, salt, pepper
1 tbsp parmesan
Peel and dice the shallot finely
Remove the skin from the fresh salmon and cut it is small pieces
Fry the fresh salmon in olive oil for a few minutes. Then put the salmon aside for later.
Add more oil to the saucepan and fry onions and garlic lightly.
Add the rice to the pan and fry while stirring
Bring fish soup – or plain water or vegetable broth – to the boil.
Pour a glass of white wine over the rice and let it absorb
Pour boiling soup or broth over the rice every time they start to turn dry and stick to the pan.
Continue the process until the rice are just about al dente.
Shell the peas and add them to the rice.
Stir in a spoonful of grated parmesan along with the fresh fried salmon and diced smoked salmon.
Serve the risotto with smoked salmon with a green topping of finely cut chives.