#Risotto al Salmone e Calamari recipe

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Risotto al Salmone e Calamari

I often think Sunday nights call for an easy meal, something simple and comforting. This Risotto al Salmone e Calamari, while it may sound fancy, is just that, a plate-ful of creamy comfort, livened up with fragrant herbs freshly picked in the garden. Have a good one!

Ingredients (serves 4 to 6):

2  tablespoons unsalted butter

1 tablespoon olive oil

1 onion

a small bunch Garden Chives 

a small bunch Garden Chervil

2 fluffy sprigs Garden Parsley

1 heaped tablespoon tinned calamari (kept in olive oil)

1 garlic clove, minced

2 cups arbororio rice

1/2 cup dry white wine, such as Pinot Grigio or Chardonnay

the (hard) end of a Parmesan cheese 

4 cups Fish Fumet, warmed

315 grams/11.10 ounces fresh salmon fillets

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

Parmesan

1/4 cup double cream

In a large pot or saucepan over a medium-high flame, melt butter with olive oil.

Peel and finely chop onion. Add chopped onion to the pot when the butter is foaming. Cook, a couple of minutes. 

Finely chop half of the Chives, Chervil and Parsley, and stir chopped herbs into the pot. Cook, 1 minute.

Add tinned calamari, and cook, another couple of minutes, until just browned. Stir in minced garlic, and cook, 1 minute more. Then, stir in arborio rice and coat well in fat, calamari, and herbs until translucent. Deglaze with Pinot Grigio. Reduce heat to medium and add the end of the Parmesan cheese to the pot.

Cook, stirring often, and gradually adding warmed Fish Fumet, until rice is cooked and most of the liquid is absorbed, about 25 minutes. 

Remove the skins from the salmon fillets, and cut into chunks. Add salmon chunks with the last of the Fish Fumet. Season with coarse sea salt and black pepper. Cook, stirring often, about 5 minutes more, until salmon is cooked.

Finally, grate in about 1/4 cup Parmesan, add double cream, and give a good stir.

Finely chop remaining Chives, Chervil and Parsley.

Serve Risotto al Salmone e Calamari hot, sprinkled with chopped Chives, Chervil and Parsley, with a glass of chilled Pinot Grigio.

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Poisson d'Avril!

In France, we call April's Fool Poisson d'Avril (April's Fish), for some reason! And this is with that exclamation we reveal the joke or trick. And as I'm back home and Mum has cooked a beautiful dish of monkfish for Easter Monday, I am inspired to share a few delicious fish --but not fishy!!-- and seafood recipes, suitable for a Spring weather, whether the sun is shining brightly and warmly in a cloudless blue sky, or rain is pouring ceaselessly!

Creamy Smoked Haddock Pasta 

Mafaldine alle Piè d'Asino 

Apple Herring Potato Salad

Spicy Prawn Sandwich 

Ray with Herb Caper Butter Sauce 

Smoked Salmon and Pickled Cucumber Sandwich 

Risotto al Salmone e Calamari 

Lingonberry and Whisky Sea Bass Carpaccio 

Lime and Lemon Conger 

Lax Potatissallad (Salmon Potato Salad) 

Café Anatole’s Salmon in Aspic 

Salade Niçoise 

Prawn and Octopus Pasta Salad 

Anchovy and Mackerel Salad 

Strömming Burgare (Smoked Herring Sandwiches)