Smoked Salmon and Spinach Risotto
Total time: 30 minutes
The smoked salmon lends a dinner party note to this risotto; the melted goat cheese makes it incredibly creamy.
Ingredients:
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 2 tsp dried chives
- 1 tsp dried tarragon
- 1/2 medium onion
- 2 tsp olive oil
- 1/3 cup (1.5oz, 45gr) Parmesan cheese - freshly grated
- Condimenti
- 6oz (180gr) smoked salmon
- 3oz (90gr) chevre, goat cheese (the creamy kind in the little square carton, in Europe it's Chevraux, in the U.S. Chavrie)
- 3oz (90gr) fresh or frozen spinach
Instructions:
- Heat chicken stock, tarragon and chives in medium saucepan. Keep hot over low heat.
- Finely chop onion.
- In medium sauce pan heat oil; add onion and sauté 5 minutes, until starting to get tender.
- Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/3 cup of stock and stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before the last 1/4 cup is added taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff - it will not hold it's shape on a plate.
- Add the Condimenti, Parmesan and stir well.
- Condimenti
- Slice smoked salmon into strips.
- Slice spinach into thick strips.
- To Finish:
- Vigorously stir in the goat cheese and spinach, and heat through. Add the smoked salmon and Parmesan, stirring well to combine.
Note: If you cook it until it's stiff it will be dry. This method keeps it soft and creamy - it will continue to absorb liquid and by the time you pour the wine it will be perfect! The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.