Smoked Salmon Risotto

Ingredients

• 6 cups vegetable stock or chicken broth
• 3 tablespoons butter
• 1 small onion (or use any combination of leeks, shallots, and onions that pleases you)
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1 teaspoon dill weed (I used dried dill, and probably more than a teaspoon)
• 8 ounces smoked salmon
• 1 cup parmesan cheese, grated & of highest possible quality

Directions

1. 1

   Dice the onion(s) into small dice. Saute in 1 butter until golden.

2. 2

   Add rice and stir thoroughly to coat; cook over medium-high heat for about two minutes.

3. 3

   Add the wine, salt and dill to the rice/onion mixture.

4. 4

   Heat vegetable stock in a separate pot. Using a large soup ladle, add one ladleful to the rice at a time, stirring constantly in between additions. (This is somewhere between half a cup and a cup of stock.) Wait until the liquid is absorbed before adding the next ladleful. The whole process of adding liquid should take anywhere from 20-30 minutes.

5. 5

   Take half of the smoked salmon and chop it fine. Add to remaining butter and cream thoroughly. Take the other half of the smoked salmon and coarsely chop it.

6. 6

   About two minutes before the rice has finished cooking, add the butter/salmon mixture and the coarsely chopped salmon. Stir for another two minutes, until thoroughly incorporated and creamy. Add the parmesan and stir for another minute or two.