Smoked Salmon Risotto

Name: Smoked Salmon Risotto
Ingredients: 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

9 ingredients

6 steps

Ingredients

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

Directions

1

Dice the onion(s) into small dice. Saute in 1 butter until golden.
2

Add rice and stir thoroughly to coat; cook over medium-high heat for about two minutes.
3

Add the wine, salt and dill to the rice/onion mixture.
4

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.
5

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.
6

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.