It’s become rather a tradition in our family that on special occasions, e.g. birthdays, the family member in question picks whatever meal they would most like and I cook it for them. So as it was Mother’s Day last Sunday, Mum got to request her favourite meal. Together we produced Smoked Salmon and Dill-infused Creme Fraiche on “Blinis” to start, followed by Fillet Steak Stroganoff, with Passionfruit Cheesecake to finish. It was utterly delicious – expect to see the recipes posted here soon.
On Monday night, standing in front of my fridge and wondering what to put together, I realised I had a lot of “excess” ingredients left from the previous day’s feast, and together the makings of a truly decadent risotto. It was rich, creamy and comforting – everything I think a weekday risotto should be.
180g risotto rice
1 leek, washed and sliced
500ml vegetable stock (I actually used fantastic porcini mushroom stock cubes that my mother-in-law gave to me)
120g cream cheese
100ml soured cream (double cream with lemon juice whisked in)
1 tbsp chopped fresh dill
Lightly saute the leek in butter – don’t cook it through, let the green retain a bit of crunch.
Toss the rice with the butter and the leek for a couple of minutes to coat it.
Begin adding the hot stock a little at a time, stirring frequently, allowing the rice to absorb most of the liquid before adding more. If I’d had some white wine on hand I would definitely have added a good glug here too.
Once the rice is cooked to your taste (I like a little bit of al dente bite) add the sour cream and cream cheese.
Just before serving, stir through the smoked salmon and dill.
To really complete the meal, have a glass of your favourite chilled white wine on hand and curl up in front of a roaring fire.