PREP TIME: 10 minutes
COOKING TIME: 25 minutes
Drain the canned salmon, reserving the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
Heat the olive oil in a large deep frying pan or saucepan. Add the pancetta and fry it for a few minutes, then add the rice and cook over a low heat for 2 to 3 minutes, stirring all the time until it looks translucent, but not brown. Add the onion and garlic. Cook gently for another minute, stirring frequently.
Pour in the white wine and let it bubble up for a few moments. Add the reserved salmon liquid and a couple of ladlefuls of hot stock. Stir well, then cook over a medium heat for 20 to 25 minutes, gradually adding the remaining stock a ladleful at a time, until the rice is tender.
Stir in the peas, Parmesan cheese and parsley, then add the chunks of salmon, stirring them through gently to avoid breaking them up too much. Season to taste and serve.
Cook’s tip: Choosing a quality risotto rice is the secret of success, as it will absorb all the delicious flavours to give a creamy texture, yet the grains will still stay separate.
• 1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
• 2 tbsp olive oil
• 100g (4oz) pancetta, chopped
• 350g (12oz) risotto rice (arborio or carnaroli)
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 150ml (1/4 pint) Italian dry white wine
• 1 litre (1 3/4 pints) hot vegetable stock
• 150g (6oz) frozen petit pois or garden peas, thawed
• 6 tbsp finely grated Parmesan cheese
• 4 tbsp chopped fresh parsley
• Salt and freshly ground black pepper