Known in Italy as Risotto alla Scozzese. Arborio rice, heated until it "screams", doused with Scotch whisky and then patiently stirred and fed with hot stock while it slowly, slowly absorbs all the liquid. It is finished with freshly grated Parmigiano Reggiano DOP and dill, freshly cut from our greenhouse. The smoked salmon - plenty of it - goes in right at the very last moment, to cook in the residual heat of the rice, retaining all its flavour and juiciness. Delicious.
Contains milk, fish and celery (stock)