TLC Cooking "Smoked Salmon Risotto"

Smoked Salmon Risotto

INGREDIENTS

5	cups mild fish stock or light chicken stock, or a combo
4	tablespoons butter, divided
1	tablespoon olive oil
1/3	cup minced shallot
1‑1/2	cup Arborio rice
1/2	cup dry white wine
1/2	pound mild smoked salmon (Scotch or Irish), cut into dice
1/4	cup half n' half
1/2	cup parmesan, grated
2	large egg yolks
lemon wedges

PREPARATION:

Bring the broth to a gentle simmer in a saucepan. Heat the butter and oil in a 3-4 heavy pot over medium heat. Add the shallot and sauté a couple of minutes until tender.
Add the rice and stir with a wooden spoon, coating all of the grains with the fat. Add the wine, stirring, until it is absorbed. Start adding the stock, 1/2 cup at a time, stirring until each addition is almost completely absorbed before adding the next.
After 15-18 minutes, the rice should be al dente. Add remaining butter, the salmon, cream, parmesan and yolks, stirring very quickly to combine well.
Serve immediately plated with lemon wedges.

This recipe appears in: Italian

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