Smoked Salmon Risotto - dummies

By Bev Bennett

Smoked salmon risotto is an elegant dish that captures the flavors of the salmon and wine. You can make smoked salmon risotto as a side dish for a seafood-based meal, or you can prepare it for a special Sunday brunch.

Preparation time: 1 minute

Cooking time: 25 minutes

Yield: 2 servings

1 tablespoon olive oil

1 shallot

1/4 cup dry white wine

1 cup arborio rice

4 1/2 cups chicken broth

1/4 cup half-and-half

2 tablespoons minced chives

1/4 teaspoon salt

1/4 teaspoon pepper

4 ounces smoked salmon

2 lemon wedges

  1. Heat the oil in a large skillet.

  2. Peel and mince the shallot, then add it to the pan and sauté over low heat for 1 minute.

  3. Stir in the wine and cook 1 minute or until the liquid is reduced by half.

  4. Add the rice and cook, stirring 1 minute.

  5. Heat the chicken broth.

    You can warm it in a pan on the stove or in the microwave.

  6. Add 1/2 cup chicken broth and stir.

  7. Allow the rice to simmer until almost all the liquid is absorbed.

    This step should take about 5 minutes.

  8. Repeat, adding 1/2 cup broth at a time until rice has a creamy consistency and is almost tender.

  9. Stir in the half-and-half and chives; simmer 1 minute and then remove from heat.

  10. Stir in the salt and pepper.

  11. Stir the diced smoked salmon into the risotto.

  12. Garnish the plates with lemon wedges.

Per serving: Calories 671 (From Fat 216); Fat 24g (Saturated 7g); Cholesterol 35mg; Sodium 3,692mg; Carbohydrate 90g (Dietary Fiber 2g); Protein 25g.