Ingredients
The following ingredients have 4 Servings
- 2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 125ml) dry, white wine
- 2 1/8 cups (17oz, 530ml) chicken stock
- 2 tsp dried chives
- 1 tsp dried tarragon
- 1 small onion, chopped
- 2 tsp olive oil
- 1/3 cup (1.5oz, 45gr) Parmesan cheese – freshly grated
- Condimenti
- 6oz (175gr) smoked salmon, cut into pieces
- 3oz (90gr) soft goat cheese
- 3oz (90gr) frozen spinach
Instruction
- Heat chicken stock, tarragon and chives in medium saucepan. Keep hot over low heat.
- In medium sauce pan heat oil; add onion and sauté 5 minutes, until starting to get tender.
- Add rice and sauté, stirring, for 1 – 2 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.
- Stir in the goat cheese, spinach, and heat through.
- Add the smoked salmon and Parmesan, stirring well to combine.
- Spoon into a bowl and serve.
