Risotto is synonymous with a style of cooking rice and here we are using the Sibari Nero Rice. Native to China, it is actually dark purple in colour and was cultivated exclusively for the Emperor.
When cooked, it is exceedingly aromatic.
We will be complimenting this with a seared piece of King Salmon and a Spiced Green Olive Salsa.

Risotto of Sibari Nero
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  1. 3 cups vegetable stock
  2. 1 cup Sibari Nero rice
  3. ¼ cup extra virgin olive oil
  4. 2 bay leaves
  5. 1 small onion, peeled and diced
  6. 1 small carrot, peeled and diced
  7. 1 cup wine, white
  8. ½ cup cranberries, dried
  9. 2 tbsp Italian parsley, chopped
  10. 1 tsp thyme, chopped
  11. salt and freshly ground pepper to taste
  1. Heat stock to a simmer.
  2. In a shallow pot over medium heat, add oil, bay leaves, onion and carrots. Cook for 5 minutes.
  3. Add rice and stir until lightly toasted. Add wine and deglaze.
  4. 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.
  5. add parsley, thyme and adjust with seasoning.
The Passionate Cooks Essentials http://thepassionatecook.ca/
King Salmon (aka Chinook Salmon) is native to British  Columbia and has a vibrant orange flesh, a high fat content and super rich in flavour. We are doing a quick cure and a flash sear
to finish the process.

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  1. 6 x 3 oz salmon fillet
  2. 1 oz salt, sea
  3. 2 oz sugar, demerara
  4. .5 oz freshly ground pepper
  5. ¼ cup extra virgin olive oil
  1. combine salt, sugar and pepper together.
  2. in a shallow stainless steel pan, cover salmon fillets with cure mixture.
  3. place in refrigerator for 30 minutes.
  4. with kitchen paper towel, remove any excess cure on salmon and dry well.
  5. in a warm cast iron pan, add extra virgin olive oil. Sear salmon fillets until golden on one
  6. side. Turn and finish cooking until desired doneness
The Passionate Cooks Essentials http://thepassionatecook.ca/
Spiced Green Olive Salsa:
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  1. 4 slices bacon, thick, cut into lardons
  2. 4 Fabrizia Home Style Cracked Olives, drained, oil reserved, olives chopped
  3. 1 shallot, peeled and minced
  4. 1/3 cup red walnuts, toasted
  5. 3/4 cup basil leaves,slivered
  6. salt and freshly ground pepper, to taste
  1. 1.In a large skillet, cook the bacon pieces over medium heat until they begin to crisp and the fat has rendered, about 10 minutes.
  2. 2.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.
  3. 3.Add the basil and remaining olive oil todesired consistency.
The Passionate Cooks Essentials http://thepassionatecook.ca/
  1. place a portion of risotto on a warm plate
  2. top with a piece of salmon and a spoonful of salsa off the side.