• For the risotto

  • 2 tbsp olive oil

  • 50g (2oz) butter

  • 1 onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 4 large flat mushrooms, diced

  • 1 glass red wine

  • 320g (11oz) Arborio risotto rice

  • 2 sprigs thyme

  • 1 bay leaf

  • 1 litre chicken stock, hot

  • salt and freshly ground black pepper

  • For the bagna cauda

  • 220ml olive oil

  • 50g (2oz) butter, diced

  • 50g (2oz) anchovies, roughly chopped

  • 4 cloves garlic, crushed

  • For the salmon

  • 2 tbsp olive oil

  • 2 salmon fillets, skin off and cut across into thin slices

  • salt and freshly ground black pepper


  • For the risotto:

  • 1.

    Heat the olive oil and half of the butter in a large frying pan.

  • 2.

    Add in the onions and garlic and cook until translucent.

  • 3.

    Add in the mushrooms and fry for a further 2 minutes.

  • 4.

    Add the rice and cook until the grains start to turn slightly translucent.

  • 5.

    Pour in the red wine and simmer until all of the liquid has evaporated.

  • 6.

    Add in the bay leaf and thyme and stir well.

  • 7.

    Ladle in the hot stock 1 ladle at a time and only add more once it has all evaporated.

  • 8.

    Stir continuously until all of the stock has been used and the risotto is creamy and al dente.

  • 9.

    Finish with the remaining butter.

  • For the bagna cauda:

  • 1.

    Place all ingredients in a saucepan and warm through (do not boil) until the anchovies have melted.

  • For the salmon:

  • 1.

    Pre-heat oven to 140°C/gas mark 1.

  • 2.

    Place an ovenproof serving plate in the oven and leave to warm.

  • 3.

    Pre-heat grill.

  • 4.

    Arrange the slices of salmon onto a sheet of cling film and cover with a second sheet.

  • 5.

    Pound out until very flat.

  • 6.

    Transfer the paillards of salmon to the warm serving plate and place under the grill for 1 minute until cooked.

  • To serve:

  • 1.

    Pour the bagna cauda over the hot salmon and serve with the risotto.

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