Smoked Salmon, Mushroom and Broad Bean Risotto

After hearing from more friends in the weekend that broad beans are inedible and learning that pretty much noone knows how to prepare them I thought it was time to explain once again how they should be served. This will serve 4-5.



5 1/2 cups of reduced salt chicken stock
2 cups of Arborio rice
1 medium onion, diced
2 tablespoons of oil
1/3 cup of freshly grated parmesan cheese
300 grams of 'cold smoked' salmon, flaked
1 1/2 cups of shelled broad beans
1 packet of exotic mushroom mix (available from most asian supermarkets)
1 tablespoon each of fresh flat leafed parsely, chives and thyme, chopped
The juice and zest of one medium lemon
Salt & pepper

Blanch the broad beans in boiling water for 2 mins and then shell. To do this just pinch a small hole in the skin with a fingernail and squeeze the bean out. Discard the shells. This is what they should look like.

Before



And after



Risotto
Heat the oil and add rice and onion, cook for 2 or 3 mins.
Meanwhile warm the stock on a low heat in a large saucepan.
Continue cooking the rice and add the stock 2/3 of a cup at a time, stir and let the stock be fully absorbed into the rice before adding the next 2/3 of a cup.
Continue till about 1 1/2 cups of stock remain, about 20-25 mins so the rice is cooked but still has a little bite. Add parmesan and mix in.
Add the salmon, lemon juice & zest and mushrooms and mix gently so as not to break up the salmon then add remaining stock. Cook for a further 2-3 minutes then add the beans, herbs and seasoning. Mix again very gently and serve.
If the risotto is too stiff loosen with a little more stock and serve with freshly grated parmesan.