Prep 30 mins
Cook 30 mins
I've finally been introduced to risotto, and am obsessed with it ... and I had some smoked salmon that needed to be used up. I found this recipe at http://culinariaitalia.wordpress.com (it's important to give credit where credit is due!). Boy, did this hit the spot .... this was so simple, and so very, very delicious.
- 6 cups vegetable stock or 6 cups chicken broth
- 3 tablespoons butter
- 1 small onion (or use any combination of leeks, shallots, and onions that pleases you)
- 1 1⁄2 cups arborio rice
- 1⁄2 cup dry white wine
- 1 teaspoon salt
- 1 teaspoon dill weed (I used dried dill, and probably more than a teaspoon)
- 8 ounces smoked salmon
- 1 cup parmesan cheese, grated & of highest possible quality
- Dice the onion(s) into small dice. Saute in 1 butter until golden.
- Add rice and stir thoroughly to coat; cook over medium-high heat for about two minutes.
- Add the wine, salt and dill to the rice/onion mixture.
- Heat vegetable stock in a separate pot. Using a large soup ladle, add one ladleful to the rice at a time, stirring constantly in between additions. (This is somewhere between half a cup and a cup of stock.) Wait until the liquid is absorbed before adding the next ladleful. The whole process of adding liquid should take anywhere from 20-30 minutes.
- Take half of the smoked salmon and chop it fine. Add to remaining butter and cream thoroughly. Take the other half of the smoked salmon and coarsely chop it.
- About two minutes before the rice has finished cooking, add the butter/salmon mixture and the coarsely chopped salmon. Stir for another two minutes, until thoroughly incorporated and creamy. Add the parmesan and stir for another minute or two.
A very tasty risotto. I cheated and made it in my rice cooker and it worked well. I served the parmesan on the side. I served it with the Just Celery Salad http://www.recipezaar.com/166582