UMAMU Estate Sauvignon Blanc with Risotto, hot smoked salmon, peas and asparagus


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

100g butter

1 cup frozen baby peas

1 bunch asparagus cut into 1 inch lengths

180g hot smoked salmon, skin removed, flaked

100g butter

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.