Smoked Salmon Risotto
Smoked salmon has been very popular all over the world. Smoked salmon is sublime in a very creamy risotto enriched with butter, cream and Parmesan, one of the few times it is respectable to use Parmesan in a fish or seafood risotto.
- 6 cups of Hot Fish or Vegetable broth
- 1 stick unsalted butter
- 3 shallots, very finely chopped
- 1½ cups risotto rice
- ½ cup Esser Sauvignon Blanc
- ¼ cup heavy cream
- ½ cup finely grated Parmesan cheese, plus extra to serve
- 8 oz sliced smoked salmon, cut into thin strips
- 1 Tbsp chopped fresh dill
- Finely grated zest and juice of 1 unwaxed lemon
- Sea salt and freshly ground black pepper
- Put the broth in a saucepan and keep at a gentle simmer.
- Melt half the butter in a large, heavy saucepan and add the shallots and garlic. Cook gently for 10 minutes until soft, molten and translucent but not browned. Add the rice and stir until well coated with the butter and heated through. Pour in the wine and boil hard to reduce and almost disappeared. This will remove the taste of the raw alcohol.
- Begin adding the broth, a large ladle at a time, stirring gently until each ladle has almost been absorbed by the rice. The risotto should be kept at a bare simmer throughout the cooking, so don't let the rice dry out - add more broth as necessary. Continue until the rice is tender and creamy, but the grains still firm. This should take 15-20 minutes depending on the risotto rice used, check the package for information.
- Taste and season well with salt and pepper, then beat in the remaining butter, the cream and the Parmesan. Gently fold in half the salmon, and all the dill and lemon zest.
- Remove from stove, cover and let rest for a couple of minutes so the risotto can can relax and the flavors develop. Taste again and season with lemon juice, then serve immediately.
- Top with the remaining salmon.