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COOKBOOK: RISOTTO - Around the World - Tamara Milstein

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I feel that I have cooked so many rice dishes in this last couple of weeks!

This is a great risotto dish! I couldn’t find trout and I was too lazy to drive down to the fish market so salmon it was and it was delicious!

Goat’s cheese is soft in texture and you do require a taste for it. I love it in a dish such as this. I don’t think I could eat it on its own.

Yvette is my fussy eater so I mixed cheddar in as well to neutralise the taste of this cheese.

RECIPE: The only complain I have about the recipe is that it doesn’t tell you how to prepare the cheese. Do you cut it, cube it, stick it in whole? No instructions given. They completely forgot about it!

Risottos can be scary to make. They have to be just right and to get that consistency it takes a lot of practice to perfect.

HINTS: Dont let the risotto dry up before the rice is cooked. Normally 2 minutes before its cooked it can then begin to look like it has absorbed the liquids (but it still should be moist). Rice will remain absorbing way after its removed from the heat.

Always have extra stock beside you to add as an emergency ……and rule number 1, don’t stop stirring when on the heat!

Not only are risottos delicious, they're a great workout on your arms!




1 red onion, sliced

2 cloves garlic, crushed

1/2 cup parsley, chopped

2 tablespoons olive oil

400g arborio rice

100ml white wine

900ml vegetable stock, simmering

200g spinach

3 fillets of salmon, cooked

150g goat’s cheese

2 tablespoons sour cream or yoghurt

1/2 cup of dill

1/2 cup fresh basil

1/2 cup parsley

salt & pepper

Heat the olive oil and sauté the garlic and onions until they are softened.

Add the rice and stir to coat. Add the wine and allow the alcohol to evaporate while the liquid is being absorbed. add another half cup, keep stirring. Continue in this manner until half the liquid has been absorbed.

Add the spinach and stir to combine. Continue adding stock as per above.

With the last addition of stock, add the salmon, goat’s cheese, sour cream (or yoghurt) and all the fresh herbs. Combine gently while the last of the liquid is absorbed. As soon as the rice is firm but tender, serve in individual bowls.

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