smoked salmon risotto

(adapted from Luciano Parolari)

Ingredients:

6 cups chicken broth

8 tablespoons butter, divided

1 small onion finely chopped

2 cups Arborio rice

1 cup diced smoked salmon (about 8 ounces)

½ cup heavy cream

¼ cup whisky

Freshly ground pepper

2 tablespoons grated Parmesan cheese

Directions: 

Over medium heat sauté the smoked salmon in 2 tablespoons of butter for one minute. Carefully add the whisky, when it is almost evaporated add the cream, let it cook for one more minute. Remove from the heat and set aside.

In a separate saucepan bring the chicken broth to a boil and lower to a slow simmer. In another large saucepan over medium heat melt 2 tablespoons of butter and cook the onion, stirring frequently until translucent, take care not to let the onion brown. Add the rice and stir for about three minutes so every grain is coated with the butter. Season with a few grinds of pepper.

Slowly add a ladle of simmering broth one at a time, stirring frequently until the liquid is absorbed. Then add another ladle of simmering broth. Continue for 10 minutes. Stir in the reserved salmon sauce. Continue with ladles of simmering broth until the rice has absorbed all of the liquid.

When done the rice will be tender and creamy but not soft. Remove the pan from the heat and stir in the remaining 4 tablespoons of butter and the 2 tablespoons of grated Parmesan. Cover and let stand for 3-4 minutes. Serve immediately

Serves 6