Smoked salmon risotto

This seems quite luxurious and is one of the few risottos that I cook in summer and winter.  Like all risottos really it is pretty simple to cook and pretty hard to get wrong!  I really recommend that you try it.  This recipe serves 4 pretty generously.

Ingredients

2 tbs olive oil

1 leek finely chopped

350 g risotto rice

1 clove of garlic finely chopped or crushed

1.5 litres boiling vegetable stock

200 g smoked salmon 2/3 chopped

4 tbs mascarpone

3 tbs chives chopped

Zest and juice of a lemon

Method

1. Saute the leek in the oil until translucent.  Add the rice and garlic and cook for a couple of minutes whilst stirring to coat the rice in the oil.
2. Add about 1/3 of the stock and simmer until absorbed.  Keep adding the stock until the rice is cooked and creamy.  This should take 15-20 minutes.
3. Take the pan off the heat and add the chopped salmon, mascarpone, lemon zest and chives.  Stir and leave for about 5 minutes to allow the flavours to develop.
4. Add the lemon juice and stir to combine.  Split between 4 bowls, top with the reserved smoked salmon and serve.