Recipe

Turmeric risotto with fish and corn salsa

Anti-inflammatory spice turmeric gives this risotto dish a great golden hue, while corn and hot-smoked salmon complement each other with sweet, rich flavours

Sep 05, 2016 11:14pm
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

  • 3 corn cobs, husked, silks removed
  • 2 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 6 cup fish stock
  • 1/4 teaspoon ground turmeric
  • 60 gram butter, softened
  • 1 onion, finely chopped
  • 2 clove garlic, finely chopped
  • 1 1/2 cup arborio rice
  • 1/2 cup dry white wine
  • 185 gram hot-smoked salmon, flaked
  • 1/2 cup finely grated parmesan
  • 2 tablespoon chopped chives

Method

  • 1
    Preheat oven to very hot, 220°C.
  • 2
    Place cobs on squares of foil. Drizzle with oil and sprinkle with paprika. Wrap and bake for 15 minutes. Cool, then slice kernels from cobs.
  • 3
    Warm stock and turmeric. Melt half the butter, then sauté onion and garlic for 1-2 minutes. Add rice and cook for 1-2 minutes, stirring. Add wine and cook on high, stirring, for 1 minute.
  • 4
    Add stock, one ladle at a time, stirring until absorbed. Continue adding stock this way for 20 minutes until stock is almost absorbed.
  • 5
    Stir in half the corn and half the salmon. Cook for 4-5 minutes. Remove from heat. Stir in butter and parmesan. Set aside, covered, for 2 minutes. Serve with remaining corn and salmon, sprinkling with chives.

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