Smoked Salmon Risotto
Smoked Salmon Risotto
Think of how good smoked salmon and bagels taste. Smoked Salmon Risotto is an elegant dish that captures those flavors and more. Serve Smoked Salmon Risotto for Sunday brunch. Serve the same white wine that you use when preparing the risotto. I recommend a Chablis or Chardonnay.
Ingrediënten
- 1 tablespoon olive oil
- 1 shallot peeled and minced
- ¼ cup dry white wine
- 1 cup arborio rice
- 4 ½ cups chicken broth heated
- ¼ cup half-and-half
- 2 tablespoons minced chives
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces smoked salmon diced or in strips
- 2 lemon wedges
Instructies
- Heat the oil in a large skillet.
- Add the shallot 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.
- Add 1/2 cup chicken broth.
- Stir and allow the rice to simmer until almost all the liquid is absorbed, 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 or spoon the risotto onto 2 plates and arrange the smoked salmon in strips over the rice.
- Garnish the plates with lemon wedges.
