Smoked Salmon Risotto
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
1/4 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
Heat the oil in a large skillet.
Peel and mince the shallot, then add it to the pan and sauté over low heat for 1 minute.
Stir in the wine and cook 1 minute or until the liquid is reduced by half.
Add the rice and cook, stirring 1 minute.
Heat the chicken broth.
You can warm it in a pan on the stove or in the microwave.
Add 1/2 cup chicken broth and stir.
Allow the rice to simmer until almost all the liquid is absorbed.
This step should take about 5 minutes.
Repeat, adding 1/2 cup broth at a time until rice has a creamy consistency and is almost tender.
Stir in the half-and-half and chives; simmer 1 minute and then remove from heat.
Stir in the salt and pepper.
Stir the diced smoked salmon into the risotto.
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.