Ingredients
RISOTTO INGREDIENTS
- 3 cups vegetable stock
- 1 cup Sibari Nero rice
- ¼ cup extra virgin olive oil
- 2 bay leaves
- 1 small onion, peeled and diced
- 1 small carrot, peeled and diced
- 1 cup wine, white
- ½ cup cranberries, dried
- 2 tbsp Italian parsley, chopped
- 1 tsp thyme, chopped
- salt and freshly ground pepper to taste
- 6 x 3 oz salmon fillet
- 1 oz salt, sea
- 2 oz sugar, demerara
- .5 oz freshly ground pepper
- ¼ cup extra virgin olive oil
- 4 slices bacon, thick, cut into lardons
- 4 Fabrizia Home Style Cracked Olives, drained, oil reserved, olives chopped
- 1 shallot, peeled and minced
- 1/3 cup red walnuts, toasted
- 3/4 cup basil leaves,slivered
- salt and freshly ground pepper, to taste
Instructions
RISOTTO INSTRUCTIONS
- Heat stock to a simmer.
- In a shallow pot over medium heat, add oil, bay leaves, onion and carrots. Cook for 5 minutes.
- Add rice and stir until lightly toasted. Add wine and deglaze.
- 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.
- add parsley, thyme and adjust with seasoning.
- combine salt, sugar and pepper together.
- in a shallow stainless steel pan, cover salmon fillets with cure mixture.
- place in refrigerator for 30 minutes.
- with kitchen paper towel, remove any excess cure on salmon and dry well.
- in a warm cast iron pan, add extra virgin olive oil. Sear salmon fillets until golden on one
- side. Turn and finish cooking until desired doneness
- In a large skillet, cook the bacon pieces over medium heat until they begin to crisp and the fat has rendered, about 10 minutes.
- 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.
- Add the basil and remaining olive oil todesired consistency.
