Cured pollock with dill cream & radish salad
Tom Kerridge's elegant Scandinavian-style seafood starter, similar to the salmon dish gravadlax, is sure to impress at any dinner party
Three-cheese risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
- 25g butter
- 1 tbsp olive oil
- 1 onionfinely chopped
- 2 garlic clovesfinely grated
- 200g risotto rice
- 200ml white wine
- 800ml warm chicken stock
- 50g fresh parmesan(or vegetarian alternative)
- ½ ball of mozzarelladiced
- pinch of cayenne pepperto taste
- 2 tbsp mascarpone
Nutrition: per serving
- kcal451
- fat20g
- saturates12g
- carbs42g
- sugars4g
- fibre2g
- protein17g
- salt0.9g
Method
step 1
Melt the butter and olive oil together in a large, shallow saucepan, add the onion and garlic, and cook for 5-10 mins until soft. Add the risotto rice and cook for 2-3 mins, getting a good covering in the fats and giving the rice a slightly toasted flavour.
step 2
Add the white wine and cook until it has reduced away. Add the warm chicken stock, a ladleful at a time, and stir into the rice – when it has been absorbed, add more. You may not need to add all the stock, but keep adding until the rice is cooked al dente. It will take around 15 mins to get the risotto to the right consistency.
step 3
Take the rice pan off the heat and stir in the cheeses, season and leave to rest for 3-4 mins. Serve with the roasted poussins, morel sauce and some wilted Baby Gem lettuce leaves.
