Spicy Tomato Risotto with Salmon & Dill Delight

Spicy Tomato Risotto

2 Tbsps Olive Oil

3-4 Tomatoes (Roma or Hot House)

1 Onion

3 Cloves Garlic

1 Cup Rice Aboria or Parboiled 

2 Cups Chicken Stock

A few splash of Red Rooster Pinot Noir (see wine of the week)

1 Can Tomato paste

1 Green Pepper

1 Tsp Cayenne Pepper

1 Spring of Fresh Thyme

Parmesano Reggiano

Salmon with Dill Delight

1 Fillet fresh salmon

1 Tsp Olive Oil

Cracked Black Pepper

Couple pinches of Sea Salt

¾ Cup Sour Cream

1 Spring of fresh dill

Juice of half lemon

Salt & pepper

To prepare: Risotto

Add olive oil to a heated large pot and add onions and garlic and let it sweat. Season with salt and pepper. 

Add the rice and toast until brown in color then add the green peppers.

Add a few splashes of pinot noir and let the alcohol evaporate. Once the rice absorbs the wine, add the chicken stock (one laddle at a time ) This will take several minutes.

Add thyme, cayenne pepper, tomatoes and tomato paste and season again with salt and pepper to taste.

Add a knob of butter, reduce the heat and cover.

At the end sprinkle generously with freshly grated parmesan cheese.

Salmon and Dill delight

Season the salmon with salt and pepper, and finely chopped thyme (on both sides) . Drizzle it with some olive oil 

Place on grill or heated pan for 3-4 mins. per side (depending on the thickness) for a nice medium rare salmon.

Top the salmon with the “dill delight” (previously mixed: sour cream, dill, lemon juice and salt & pepper)

Place the salmon on top of the risotto and dollop the ‘dill delight’ on top…Enjoy with the wine of the week

Wine of the Week: 2004 Red Rooster Pinot Noir

This is a rare find…From the Okanagan Valley this vintage is a real treat! With hints of strawberries, ripe field berries and a smooth lasting finish. This pinot noir pairs well with the salmon and the spiciness of the risotto.

Salut! Santé!