Smoked Salmon Risotto

Recipe by KLHquilts
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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