1.5 L chicken stock
1 medium onion finely chopped
2 cloves garlic finely chopped
1/2 fennel bulb, diced, reserve fronds for garnish
2T olive oil
2 cups Arborio rice
1/2 glass white wine
1 cup frozen baby peas
1 bunch asparagus cut into 1 inch lengths
180g hot smoked salmon, skin removed, flaked
Zest of 1 lemon
Salt & pepper
2T lemon infused oil
Heat the chicken stock until it comes to a boil and leave on a low simmer. On a medium heat sweat the onions, garlic and fennel with the olive oil.
Add the rice and coat in the oil for a minute.
Add the stock a ladle at a time and stir the rice while cooking until all the stock is absorbed by the rice. The rice is cooked when it is fairly loose and rice grains are soft with just a bite. Add the butter to enrich.
Add peas and asparagus, cook until tender. Gently stir through the salmon, fennel frond and lemon zest until warmed through. Serve with a drizzle of lemon infused oil.
The light refreshing wine, high in acidity with a citrus finish, lifts the mellow smokiness of the salmon and the herbaceous flavours of the peas and asparagus with hint of lemon.
View our 2013 UMAMU Estate Sauvignon Blanc here.