Recipe by Spencre Linnea AKA Gingertooth
1 ½ cups arborio rice
1 3.5-ounce can smoked salmon by Fishwife
5 cups herby broth, or chicken broth
1 small yellow onion, chopped small
2-3 cloves garlic, minced
6 tablespoons butter
½ cup dry white wine
1 cup freshly grated parmesan, plus more for serving
1 teaspoon lemon juice
2 fresh thyme sprigs
1-2 teaspoons lemon zest for serving
Fresh dill for serving
1: In a medium pot, bring broth to a light simmer over low heat.
2: In a large skillet, heat 4 tablespoons of the butter over medium high heat. Add onions and cook for 5-7 minutes, until soft and translucent. Add the garlic and thyme sprigs and cook for 1 minute.
3: Add the rice to the onions and garlic, stirring continuously for 4-5 minutes, until the rice is lightly toasted.
4: Add the wine to rice and onions. Cook until evaporated, 30 seconds to 1 minute.
5: Reduce the heat to medium and slowly add broth to the rice, about 1 cup at a time. Stir continuously until the broth has been absorbed. Repeat with remaining broth, adding 1 cup at a time until broth has absorbed and rice is al dente, 20-25 minutes.
6: Add the remaining butter, lemon juice and parmesan to the rice, stirring to combine. Reduce heat to low and cook for an additional 5-7 minutes, until the risotto is creamy, but still firm. Taste as you go, seasoning with salt as desired.
7: Add Fishwife’s smoked salmon to the pan and mix it into the risotto. Remove from heat and serve warm. Garnish with lemon zest, parmesan and fresh dill.
1 or 2 full heads of garlic, cut in half3 inch thumb of ginger, chopped
2 inch thumb of turmeric, chopped
1 sheet kombu
1 teaspoon black peppercorns
1 full onion, cut into quarters
Carrot, cut or thinly sliced
1 cup fresh mushrooms
½ cup rose hips
½ cup dried rose petals
1 cup dried nettles
Salt to taste
Optional: 1/4 cup ghee
Place all ingredients in a pot and cover with water, making sure to leave 2-3 inches before the rim. Heat on low for 3-5 hours. Season with salt and other spices to your liking. Once you are satisfied with the taste, strain the broth. Compost used veggies and herbs or freeze to make a second batch (just make sure to add a little more garlic and onions and refresh the herbs if you can!). Drink this broth in your favorite cup throughout the day, as a base for your favorite soup or to make rice