I was skimming through the photo folder on my computer and realizing just how far behind I really am in posting. I had, for example, every intention of posting about all of the food I prepared during our little family getaway on the coast. Managed to post… one thing.
And that’s a pretty recent thing, too. I’m not even going to try to tackle the dozens of recipes backed up and awaiting their day.
If we’re placing blame on my seeming lack of time management skills, here’s the main culprit…
What can I say? I’d rather be chasing him around the house than typing out recipes any day of the week. Which means that HIS blog is way behind, too. I’m an equal opportunity procrastinator, apparently.
But I’ll throw this in for grins. Because it was super tasty.
Now, where did that little rugrat go???
Smoked Salmon Risotto
2 Tbs olive oil1 leek, washed and thinly sliced (white part only)
2 cloves garlic, peeled and mashed
1 cup Arborio or Carnaroli rice
¼ cup champagne
1 lemon, halved
3 cups (or so) chicken broth
Salt and pepper to taste)
1 Tbs butter
½ cup Asiago cheese, freshly grated
¼ cup finely chopped Italian parsley
6 oz smoked salmon, flaked
In a large saucepan, heat the chicken broth and half of the lemon over medium heat.
In a large skillet over medium to medium high heat, sauté the leak in the olive oil until it begins to soften. Add the garlic and continue to sauté another minute. Add the rice and stir to coat with the oil. Cook for a minute or two and then add the wine.
When the wine is almost evaporated, add a ladle of the chicken broth (about half a cup) to the rice. Stir slowly until the broth is almost ‘gone’ and then add another ladle of broth. Continue this process until the rice is just al dente (about 30 minutes). If you run out of broth before the rice is cooked, you can add a little hot water. The rice mixture should be creamy at this point and not dry. About halfway through this process, season the rice with salt and pepper
Stir in the butter, cheese and parsley at this point. Taste and adjust seasoning accordingly. Stir in about half of the flaked salmon, adding the remainder to the top.