Smoked Salmon Risotto

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.