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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Smoked Salmon and Dill Risotto Recipe

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This recipe for Smoked Salmon and Dill Risotto is from The Penton 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:  
3 1/4 cups fish stock
1 1/4 cups dry white wine
1/4 cup butter
2 Tbsp. lemon juice
1 red onion - cut into eight
2 cloves garlic, minced
2 cups arborio rice
Salt and freshly ground pepper
1 tsp.. cayenne pepper
4 Tbsp. chopped fresh dill
10 oz smoked salmon, cut into strips
2/3 cup light cream
Sprigs of fresh dill, to garnish
Directions:
Directions:
1. Pour the stock and wine into a saucepan and bring to a boil. Reduce the heat to a gentle simmer.
2. Melt the butter in a large skillet and add the lemon juice. Gently fry the onion and garlic, stirring, until the onion has softened but not browned. Stir in the rice and cook gently, stirring, for 2 minutes until the rice is well-coated in butter.
3. Add a ladleful of the stock and wine mixture to the rice and cook gently, stirring, until absorbed. Continue adding the stock a mixture until half of the stock has been used. Season well and add the Cayenne pepper.
4. Continue adding stock for a further 20 minutes. Stir in the dill, salmon, cream and continue cooking, adding stock for a further 5 minutes until the risotto is thick but not sticky. Serve in a warm bowl garnished with dill.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 mins - 1 hr
Personal Notes:
Personal Notes:
This is a labour intensive meal but incredibly delicious. It's very elegant and great for a special evening. Goes great with an Italian salad and a glass of white wine. It is NOT low calorie!

 

 

 

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