Mae West said : ‘Too much of a good thing can be wonderful’.
Yeah whatever, Mae. Personally I’m starting to struggle with my husband’s on-going obcepsion. The freezer’s bursting at the seams and I’m wondering if we couldn’t dry them and smoke them instead 😉
Petulant scoffing aside, this risotto was pretty luxurious and I know that in a few weeks I’ll be glad of all the ceps in the freezer. I love cooking risotto because it’s so relaxing; you absolutely have to stay and stir because you can be sure that if you so much as answer the ‘phone, it will be at that moment that it sticks. For someone who is usually doing about six different things at once, this is a good excuse to just chill.
Ingredients (serves four)
4 tablespoons of wild rice
1 tablespoon of olive oil
4 medium-sized ceps, sliced
2 cloves of garlic
1 chilli pepper
8 tablespoons of whole basmati rice
1 glass of white wine
250ml of vegetable stock
2 tablespoons of green peas
2 filets of fresh salmon
Seasoning: sea salt, black pepper, saffron
Start by pre-cooking the wild rice in salted boiling water for ten minutes. Pour the olive oil into a medium-sized frying pan and gently brown the garlic, chilli pepper and ceps. Add the pre-cooked wild rice and the uncooked whole basmati and continue to fry for a couple of minutes. Pour the glass of white wine into the frying pan, stirring well. Let it sizzle for a moment or two, then add the saffron, stock and seasoning and bring to a simmer. Stir regularly, checking that there is enough fluid (there should always be enough to see gentle bubbling).
Meanwhile, poach the salmon for about ten minutes and set aside. Add the peas to the rice, stirring well. Finally, add the salmon and parsley a few minutes before the rice is cooked (whole basmati usually needs 30 – 35 minutes).