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Risotto with smoked salmon and scotch Recipe

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This recipe for Risotto with smoked salmon and scotch is from The Vreeland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 Cups Arborio Rice/Italian Rice
1/2 Pound Smoked Salmon - Bite sized pieces
5 Cups Vegetable Broth
1/4 Cup Scotch Whiskey
1/3 Cup Whipping Cream
1/4 Cup Finely Chopped Shallots
4 Tablespoons Unsalted Butter
2 Tablespoons Chopped Fresh Dill
Cayenne Pepper
Salt & Pepper
Freshly Grated Parmesan Cheese
Directions:
Directions:
Saute shallots in butter with dash of salt until soft. In a seperate pot simmer broth. Add rice to shallots and stir to coat with butter and cook until translucent 1-2 minutes. Add scotch stirring constantly. When scotch is absorbed add a ladeful of broth to cook the rice. Keep adding broth when rice gets dry. When the rice is al dente add the smoked salmon, cream and fresh dill. Stir in cayenne (if desired) add salt and pepper to taste. Change to heated dish and serve quickly. Parmesan Cheese to top if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
These are fairly small servings for four so double if needed.

 

 

 

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