Creamy Smoked Salmon & Arugula Risotto
Smoked Salmon
2 large fillets of salmon smoked
3/4 stick of butter
2 small shallots minced
1-1/2 cups Arborio rice
3/4 cup white wine
1 container of vegetable stock kept warm in a pot
3 cups arugula
salt and pepper taste
3/4 stick of butter
2 small shallots minced
1-1/2 cups Arborio rice
3/4 cup white wine
1 container of vegetable stock kept warm in a pot
3 cups arugula
salt and pepper taste
Smoke salmon previous day; this time I used cherry wood. It imparts a subtle flavor compared to hickory. Melt butter and sauté shallots. When soft add wine to deglaze the pan. Next add dry rice and stir to toast. Add one ladle of warmed stock to rice mixture and simmer till most of stock is absorbed. Continue till all stock is used up, one ladle at a time. Give this some time, don't rush the process. The idea is to let the rice slowly absorb the liquid and in turn to release its starches. Add smoked salmon and cook for one minute. Last add arugula and cook till just wilted.
Gary said the rice was puffy and didn't taste like rice. He enjoyed the risotto. This is the dish chefs on chopped have a hard time with and it would cost a pretty penny in a restaurant.
ReplyDeleteRisotto is one of my go to dishes. I particularly like an asparagus and mushroom version.