which of the herbs & spices have you not heard of before?
Oh, I've heard of them, I just don't have them! My herb and spice collection is not like yours - well, whose is?
Well, it went jolly well!
I sauted onion and red pepper, then added the long grain rice and coated the grains well (I remember reading that in risotto, you do this until the rice is crying out for liquid, so I did), and then added some stock, and simmered it briskly until almost absorbed, and then added more. Then I added frozen peas, and simmered more. My prawns turned out to be rather past it, so NT had popped out for a pack of seafood mix (prawns, mussels and squid), and a couple of cans of ready mixed G and T.
When the rice was nearly there, but still a touch hard in the middle, I added the seafood and the flaked smoked salmon to heat through, while the rice finally cooked.
In the end, I added dried dill, dried mixed herbs, two large pinches of paprika and a teaspoon or so of turmeric for colour. The stock was made up with Marigold veg bouillon powder.
Served with a ready mixed Italian leaf salad, and an olive and rosemary focaccia. And G and T.
The smoked salmon flavour really came through, it might be more subtle with plain fresh salmon.
NT said, as he heaved a full sigh of contentment, that we could have been sitting on a balcony, overlooking the sea.