In Mains, Recipes
Risotto of Sibari Nero
Write a review
Save Recipe
Print
Ingredients
  1. RISOTTO INGREDIENTS
  2. 3 cups vegetable stock
  3. 1 cup Sibari Nero rice
  4. ¼ cup extra virgin olive oil
  5. 2 bay leaves
  6. 1 small onion, peeled and diced
  7. 1 small carrot, peeled and diced
  8. 1 cup wine, white
  9. ½ cup cranberries, dried
  10. 2 tbsp Italian parsley, chopped
  11. 1 tsp thyme, chopped
  12. salt and freshly ground pepper to taste
  13. SALMON INGREDIENTS
  14. 6 x 3 oz salmon fillet
  15. 1 oz salt, sea
  16. 2 oz sugar, demerara
  17. .5 oz freshly ground pepper
  18. ¼ cup extra virgin olive oil
  19. SPICED GREEN OLIVE SALSA
  20. 4 slices bacon, thick, cut into lardons
  21. 4 Fabrizia Home Style Cracked Olives, drained, oil reserved, olives chopped
  22. 1 shallot, peeled and minced
  23. 1/3 cup red walnuts, toasted
  24. 3/4 cup basil leaves,slivered
  25. salt and freshly ground pepper, to taste
Instructions
  1. RISOTTO INSTRUCTIONS
  2. Heat stock to a simmer.
  3. In a shallow pot over medium heat, add oil, bay leaves, onion and carrots. Cook for 5 minutes.
  4. Add rice and stir until lightly toasted. Add wine and deglaze.
  5. add warm stock, ladle by ladle, stirring frequently. Continue to add stock as the rice absorbs the liquid. Check doneness of rice – when still al dente, add cranberries.
  6. add parsley, thyme and adjust with seasoning.
  7. SALMON INSTRUCTIONS
  8. combine salt, sugar and pepper together.
  9. in a shallow stainless steel pan, cover salmon fillets with cure mixture.
  10. place in refrigerator for 30 minutes.
  11. with kitchen paper towel, remove any excess cure on salmon and dry well.
  12. in a warm cast iron pan, add extra virgin olive oil. Sear salmon fillets until golden on one
  13. side. Turn and finish cooking until desired doneness
  14. SPICED GREEN OLIVE SALSA INSTRUCTIONS
  15. In a large skillet, cook the bacon pieces over medium heat until they begin to crisp and the fat has rendered, about 10 minutes.
  16. Add the olives, shallot and walnuts to the skillet and toss to coat in the fat. Add a couple pinches of salt and pepper and cook until warm.
  17. Add the basil and remaining olive oil todesired consistency.
The Passionate Cook https://thepassionatecook.ca/