Carrot fennel risotto with atlantic smoked salmon & bay scallops by Steven Dolby

(Serves 2 people)


4 Large carrots
Small handful cilantro (to taste)
1/2 Garlic clove
1 Cup Chicken stock
Salt & Pepper (to taste) Maldon sea salt
1 Tsp sour cream (optional)
1 Tbsp E V olive oil


1 Tbsp Olive oil
1/2 Medium red onion
1/2 small Fennel
5 Cups chicken stock
110g Arborio rice
Small handful cilantro (to taste)
Fennel tops
130g Bay scallops / 1 tsp Olive oil
Fresno chili (to taste & garnish)
113g Atlantic smoked salmon
Fresh Parmesan cheese (to taste & garnish)
Small handful fresh Italian flat leaf parsley (to garnish)
Salt & Pepper (to taste) Maldon sea salt
1 Tsp Sour cream (to garnish)
Drizzle lightly with E V olive oil at the end


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