Risotto with Salmon, Parsley, and Green Onions

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

After a long day of work, sipping a glass of white wine while stirring risotto is a treat. Ten minutes with a knife and cutting board and 20 minutes at the stove is all you need for this comforting dish.

Ingredients

Steps

1. Bring the stock or broth to a simmer. In a 3-quart heavy saucepan over medium heat, heat the oil and sauté the onion until translucent, about 3 minutes. Add the rice and stir until the grains are well coated with oil, about 1 minute. Add the wine and let come to a boil.
2. Add ½ cup stock or broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer. Repeat, adding ½ cup stock or broth at a time and reserving ¼ cup. After about 18 minutes, the rice will be plump and cooked through but still slightly chewy.
3. Add the salmon, parsley, cream, minced green onion, and the remaining ¼ cup stock or broth. Stir gently for 1 to 2 minutes, allowing some of the cream to be absorbed and the salmon to heat through. Spoon the risotto into warm flat bowls and serve immediately.

Notes

• Look in the specialty grain section of your supermarket for Arborio rice. Otherwise, it is readily available at specialty stores carrying Italian foodstuffs.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.