Summer is over, as far as I’m concerned. I’m back to my small kitchen, my pots and pans and my daily routine. It’s never easy coming back here after spending summer with family and friends. The first couple of months are a little sour and all we talk about is what we’ll do next summer. We are very grateful for being able to see our family so often, but it’s always hard to say goodbye even if it’s just for 9 months.
On the bright side I’ve missed cooking a little bit… just a tiny little bit! Today I needed to use some leftover orange glazed salmon so I decided to make a risotto ‘cause you know Italians know best.
All you need is:
- 1/2 cup arborio rice
- 1/4 cup thick coconut milk
- 1 yellow onion
- 2 portobello mushrooms
- 1 piece leftover salmon- optional
- handful of smoked salmon (about 4-5 pieces)
- 1/2 tsp basil
- pink salt & pepper
- 1/4 cup grated cheese (I forgot to buy Parmesan cheese)
- 2 tbsp extra virgin olive oil
Chop the onion and sauté it in the olive oil. Clean the mushrooms, chop them in bigger pieces and add sauté them with the onion. Add the Arborio rice, give a stir and allow for the rice to cook until translucent (make sure it’s not sticking to the pan; if you need to add a little bit of water). Mix the coconut milk with ¾ of water and add half of the diluted coconut milk over the rice. Season with salt and pepper, give the ingredients a good stir, cover them with a lid and let them simmer on medium – low heat for about 5 minutes (make sure you keep an eye on the rice, it will absorb the liquid pretty fast and it might stick/ burn).
Chop the smoked salmon and whatever leftover salmon you might have in small pieces. Add the rest of the diluted coconut milk over the rice and stir well. Cover the pan with a lid and let the rice cook for another 5-6 minutes. Add the fish pieces and another ½ cup of water and mix well. Cover the pan and let the rice cook for 5-6 minutes. Try the rice and see if it’s ready. I like my risotto a little al dente, if you feel like it needs more cooking add ¼ cup water and let it simmer for 3-4 minutes. Always make sure you keep an eye on the pan to make sure you’re not burning the risotto. Remove from heat, add the cheese and mix. Cover the pan again with a lid and let the risotto rest for 10 minutes.
Serve warm and enjoy!