Mouthwatering Scottish Dinner: Creamy Cranachan Salmon and Leek Risotto with Whisky-Infused Berries

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz fresh salmon fillet, cut into cubes 1 large leek, white and light green parts, finely chopped 2 cups arborio rice 4 cups vegetable broth, warmed 1/2 cup heavy cream 1/4 cup whisky (preferably Scottish) 1 tbsp unsalted butter Salt and pepper, to taste Fresh parsley, for garnish 1 cup mixed berries (strawberries, raspberries, blackberries, blueberries) 2 tsp granulated sugar

Instructions

1. In a large pan, sauté leeks in butter until softened. Add arborio rice and stir until coated.
2. Gradually add warm vegetable broth, stirring continuously until absorbed. Cook for about 20 minutes or until rice is tender.
3. Stir in heavy cream, salmon cubes, and salt and pepper to taste. Simmer gently for 5 7 minutes or until salmon is cooked through.
4. In a separate pan, combine whisky with mixed berries and sugar. Cook over medium heat until the berries release their juices and soften slightly. Remove from heat and let cool.
5. Serve risotto in a shallow dish, garnished with fresh parsley. Top with whisky infused berry medley for an unforgettable culinary experience.

Chef’s Insight

Using arborio rice gives the risotto its creamy texture, while the whisky-infused berries add a touch of Scottish flair to this fusion dish.

Notes

Adjust salt and pepper to taste before serving