Ingredients
- 2 shallots finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups Arborio risotto rice (300 g)
- 1 garlic clove, minced
- 1 cup dry white wine (250 ml)
- 3 1/2 cups vegetable broth, hot (875 ml)
- juice of 1 large organic lemon
- 200 g pack smoked salmon, coarsely chopped
- 3 tablespoons crème fraîche
- 1 tablespoon butter (unsalted)
- 3 tablespoons flat-leaf parsley, chopped
- 1 teaspoon finely grated lemon zest
- freshly ground black pepper, to taste
- Baby arugula leaves, as garnish
Instructions
- Bring broth to simmer in saucepan over medium heat. Reduce heat to low; cover to keep warm.
- In a deep skillet or saucepan, heat the oil over medium heat and sauté the shallots until soft but not browned, about 5-6 minutes. Increase the heat to medium-high; add the rice and garlic, cook for two minutes, stirring continuously.
- Add the white wine. Bring to a gentle boil, then reduce the heat and simmer until slightly reduced, about 2-3 minutes.
- Add enough warm broth to cover rice; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add the juice of half the lemon, more broth, 1/2 cup at a time, and cook, stirring a bit more frequently, until it has been absorbed and the rice is creamy -- this shouldn’t take more than 25 minutes for al dente risotto.
- Stir in the chopped salmon, crème fraîche, butter, parsley, lemon zest and the remaining lemon juice. Season generously with freshly ground black pepper but don't add salt as smoked salmon is salty enough.
- Turn off the heat, cover and let stand for 2-3 minutes to allow flavors to meld.
- Serve topped with arugula leaves and enjoy!