Ingredients

300 grams smoked salmon, sliced
1 1/2 cups arborio rice
4 cups chicken stock, boiling
1/2 cup dry white wine
1 cup cooked peas
1 medium white onion, chopped
1/2 cup grated Parmesan cheese
3 tablespoons butter
2 tablespoons olive oil
3 tablespoons chopped parsley
salt and pepper to taste

Procedure

* Heat oil in a large heavy bottomed pan or cast iron pan. Add onion and saute until translucent. Add rice and 1 tablespoon of butter and stir continuously for about 2 minutes. Add wine, stirring until wine has been absorbed. Then begin to add the stock, half cup at a time while cooking and stirring until each addition of stock has been absorbed and the rice is cooked.(If you run out of stock, you can use boiling water and do the same process).

* Lastly, add the remaining butter, salmon, 1/2 of the Parmesan cheese and parsley and cook for another minute.Season with salt and pepper. Remove from heat. Transfer onto a serving plate and top with the remaining Parmesan cheese. Enjoy!

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