jo rosenblum gets a life. Bits and pieces,like a patchwork of what's taking my fancy,
food, family, friends, photos and funstuff.
Sunday, 13 November 2011
Lemon, cream, and hot stock with a bay leaf.
Onion, Garlic, Smoked Salmon and Dill.
Saute the onion, add the garlic, add the rice, add some white wine, stirring all the time.
Gradually add the stock, also the lemon, then when it's tender, add the salmon and dill.
Finally some cream, and Parmesan if you like.
Leave it all to rest, covered and off the heat then serve.
PS the Blue Costello is for anytime...before, during or after cooking.