Smoked Salmon Risotto

It is simple, a nutritious one pot meal and always gets a good reaction when served to guests.

Ingredients

1 Ltr	Water, boiling
1 cube	Vegetable stock
4 Tbsp	Olive oil
2 medium	Onions, chopped
5	Celery stalks, finely chopped
4	Garlic cloves, finely chopped
1 cup	Arborio rice
8 leaves	Kale leaves, finely chopped
1 medium	Lemon rind, finely grated
1 tsp	Basil pesto
200 g	Hot-smoked salmon fillets, flaked (Main)

Directions

1. All ingredients may be varied to taste, in quantity or by replacing them; eg change smoked salmon for poached fresh salmon. Smoked needs less addition of other strong flavours. Be careful with salt.
2. Put the water on to boil and add the stock cube or powder, my favourite is Rapunzel Vegetable Bouillion. Add freshly ground black pepper. { In place of this, home made fish stock would be good too, and very healthy. Add salt and ground black pepper. } Turn off when boiling.
3. Saute onion and celery in a large frying pan, wok or risotto pan. When nearly ready, to preference, add garlic briefly then turn the heat up a bit and add rice.
4. Stir rice and onion mixture, getting oil on the rice, a bit of heat into it without overheating the pan. Turn the heat down again before you finish stirring.
5. For the under $20 version go straight to step 6. If you prefer, add a good dollop of white wine to the mix first and let it boil off. Make sure you have had a good taste of the wine first, approximately a half glass is a good starter. You can't make good quality food without good quality ingredients!
6. Add just over half of the stock. It will probably boil like crazy. Let it settle or put a lid on.
7. When the moisture has been absorbed add the rest of the stock. Add the lemon rind and kale. { It works well to also add chopped french beans, peas, grated courgettes, or other small greens at this stage. } Allow the mix to simmer slowly and dry out again. Taste the rice to check how soft it is, softer is better but it tends to start sticking so the pan needs attention at the end stages. Add hot water as necessary.
8. When the rice is ready or very nearly, add the pesto and stir it in. When the rice is ready add the smoked salmon and stir very gently, again adding water if necessary or to preference, drier or moister, either is good.
9. Serve at the table from the pan with half lemons to squeeze and salt and pepper and torn fresh basil leaves if you have them.