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Saturday, May 12, 2007

Smoked Salmon Risotto

Seasonal Recipe of the Week
Risotto is not difficult, but it is also not without labor. But after your mother labored through your birth isn’t she worth it? This is a great recipe for smoked salmon risotto. This is a recipe for 2, you and your mom.

1 tablespoon olive oil
1 minced shallot
1/4 cup dry white wine
1 cup Arborio rice
4 1/2 –5 cups chicken stock, heated
1/4 cup 1/2 and 1/2
2 packed cups coarsely chopped watercress
1/4 cup chopped scallions
Salt and pepper to taste
4 ounces good quality smoked salmon or Gravlax, diced

Heat oil in a 12-inch skillet. Add the shallots and sauté over low heat for 3 minutes. Stir in wine and cook 1 minute or till reduced by half. Add rice and cook, stirring 1 minute. Add 1/2 the hot chicken stock and allow to simmer, stirring till almost all the liquid is absorbed %#151; about 5-8 minutes. Repeat, adding 1/2 cup broth at a time till rice has creamy consistency and is almost tender. Stir in 1/2 and 1/2, watercress, and scallions and simmer 2 minutes or until greens are limp. Remove from heat, season with salt and pepper and sprinkle in smoked salmon and serve immediately. Start with a fruit course like pears wrapped in prosciutto, then a beautiful salad, and the meal is complete!