Risotto with Smoked Salmon
Most ingredients are available in the market!
6 cups Chicken Stock
3 tbsp Butter
1 tbsp Extra Virgin Olive Oil
1 ea Onion, Finely Chopped
1 cup Smoked Salmon, Shredded or Diced
1/3 cup Scotch Whiskey
Lemon Juice to Taste
2 cups Carnaroli Rice
1 tbsp Parmesan Cheese, Grated
Caviar, for Serving (Optional)
Salt and Freshly Ground Black Pepper to Taste
Method of Preparation
1. Warm the olive oil in a medium sauté pan over medium heat.
2. Add the salmon and sauté for 3 minutes.
3. Pour the scotch over the salmon and let it sit until it practically evaporates.
4. Then cook, without boiling, for 1 minute.
5. Remove from heat and set aside.
6. Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
7. Melt 1 tbsp of the butter in a large, heavy saucepan over medium heat.
8. Add the onion and cook, stirring constantly, for 3 minutes.
9. Add the rice and cook, stirring constantly, for 3 minutes.
10. Make sure every grain is coated with butter.
11. Add 1 cup of the stock and stir until the liquid is absorbed.
12. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock.
13. Cook until the rice is just tender and creamy, about 15 to 20 minutes.
14. You may have some leftover stock.
15. Remove the pan from the heat and stir in the remaining 2 tbsp butter, the cooked salmon, the Parmesan cheese, lemon juice, and salt and pepper to taste.
16. Let the risotto rest for a minute or two before serving.
17. Serve with a few drops of lemon and an option dollop of caviar.
Tales of Risotto, Culinary Adventures from Villa d’Este by Jean Govoni Salvadore and Luciano Parolari