Smoked Mussel, Salmon and Spinach Risotto
Heat the Moro Selección Hojiblanca Extra Virgin Olive Oil and cook the rice, stirring for 1 minute or until the rice has turned opaque. Add onion and cook until softened. Add wine, 2 cups of boiling water and salt and cook uncovered, stirring until all the liquid has been absorbed. Adding hot liquid is important to maintain the cooking temperature and continue the cooking process. Continue adding water 1 cup at a time, stirring regularly, until the rice is cooked to ‘al dente’ stage - this will take 15-20 minutes. If more liquid is required during this process add extra boiling water. Stir in spinach and tomato until spinach has wilted, then stir in Condor Wild Caught Pink Salmon, Condor Smoked Mussels, dill, lemon rind and season to taste. Portion into serving bowls and serve garnished with extra dill.