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INGREDIENTS
DIFFICULY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: HIGH
1 POUND WHITE RICE
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2 LARGE CHOPPED ONIONS (FOR THE RISOTTO)
1/4 CUP CHOPPED ONION (FOR THE SALMON SAUCE) |
5 TBSPOONS EXTRA VIRGIN OLIVE OIL
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5 TBSPOONS UNSALTED BUTTER (FOR THE RISOTTO)
1/4 CUP UNSALTED BUTTER (FOR THE SALMON SAUCE) |
1/2 CUP (100 ML) WHITE WINE (FOR THE RISOTTO)
1/4 CUP WHITE WINE (FOR THE SALMON SAUCE) |
2 QUARTS (2 L.) SALTED WATER OR VEGETABLE BROTH, BOILING
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SALT TO TASTE
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1 CUP CUBED SMOKED SALMON
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3/4 CUP (200 ML) PANNA COOKING CREAM
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RECIPE
STAR WITH THE SALMON SAUCE.
IN A FRY PAN, OVER MEDIUM HEAT, MELT 1/4 CUP BUTTER. ADD THE 1/4 CUP ONION MAKING SURE IT DOES NOT BROWN TOO MUCH. |
ADD THE SALMON AND COOK
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ADD THE 1/4 CUP WHITE WINE
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ADD THE PANNA AND STIRR. SET A SIDE AND START THE RISOTTO
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IN A LARGE SAUCEPAN PUT OLIVE OIL AND BUTTER. PLACE ON MEDIUN HEAT AND MELT THE BUTTER. PUT THE SALTED WATER OR BROTH TO BOIL.
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ADD THE CHOPPED ONIONS AND SOME SALT.
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COOK ON MEDIUM HEAT TILL THE ONIONS ARE GOLDEN.
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ADD THE RICE AND COOK ABOUT 1 TO 2 MINUTES STIRRING CONSTANTLY.
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ADD THE WHITE WINE AND KEEP ON COOKING.
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ONCE THE WINE HAS EVAPORATED START ADDING THE BOILING WATER OR VEGETABLE BROTH, ONE TO TWO LADELS AT A TIME,AND LET EVAPORATE AFTER EACH ADDITION.
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CONTINUE ON ADDIND THE BOILING WATER OR BROTH, STIRRING CONSTANTLY, UNTILL THE RICE IS COOKED.
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ADD THE SALMON SAUCE. AMALGAMATE ALL INGREDIENTS AND ADJUST FOR SALT.
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SERVE HOT AND ENJOY!!