Smoked Salmon Risotto

Now that I’ve had enough Chardonnay, it was time to move onto Pinot Grigrio.

The idea of this risotto sounded really nice in my head and it turned out good but I feel like it’s missing something. It’s good risotto but not great or super delish risotto, not to my standards.

[100% organic & wild salmon]

  • 2 cups chicken broth
  • One 8 oz. bottle clam juice
  • 3 TBS unsalted butter
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • ⅔ cup Arborio rice
  • ½ cup dry white wine
  • 2 oz. smoked salmon, chopped into small pieces
  • 2 TBS EVOO

In a pot, boil the chicken broth and the clam juice together then turn off heat. In a large sauce pan, melt 2 TBS butter and add 2 TBS EVOO over medium-heat. Once oil and butter is hot, add in garlic and shallots. Cook for a couple of minutes.

Add in the rice and stir until every grain is coated well with the oil and butter. When rice has just begun to turn a nice golden color, reduce heat to low and add the white wine. Stir well.

Add in ½ cup of stock every time when the liquid levels are low. Stir constantly with a wooden spoon. Risotto will take approximately 20-30 minutes to cook. When the risotto is almost done, add in the chopped smoked salmon and stir until combined.

Turn off heat and stir the remaining 1 TBS butter into the rice until melted. Serve in a warm bowl.

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