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Smoke Roasted Salmon Over Risotto

40 minutes
2 servings

Ingredients:

– 4oz Smoke Roasted Atlantic Salmon
– 1 Cup Arborio Rice
– 1 Small Onion, finely chopped
– 2 Tbsp olive oil (or butter)
– 4 Cups Vegetable Broth, warmed
– 1/2 Cup Dry White Wine (optional, for extra flavor)
– 1/4 Cup Grated Parmesan Cheese
– 1/4 Cup Heavy Cream (or a splash of milk for lighter version)
– Salt & Pepper, to taste
– Fresh dill or chives, for garnish (optional)

Instructions

  1. Sauté the Onion: Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
  2. Toast the Rice: Add the Arborio rice and stir for about 1-2 minutes until the rice grains are slightly translucent around the edges.
  3. Add Wine (optional): Pour in the wine and cook, stirring occasionally, until it’s mostly absorbed.
  4. Add Broth Gradually: Add a ladleful of warm broth, stirring frequently, until the liquid is mostly absorbed. Repeat this process, adding one ladleful at a time, until the rice is creamy and tender, about 20 minutes. You may not need all the broth.
  5. When the risotto is almost done, add Parmesan cheese, and heavy cream. Stir to combine and cook for another 2-3 minutes, letting the flavors meld.
  6. Finish with adding the smoke roasted Atlantic Salmon on top.
  7. Add salt and pepper to taste, garnish with fresh herbs if desired, and enjoy!