- 6 cups vegetable stock or 6 cups 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
- Dice the onion(s) into small dice. Saute in butter until golden.
- Add rice and stir thoroughly to coat; cook over medium-high heat for about two minutes.
- Add the wine, salt and dill to the rice/onion mixture.
- 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.
- 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.
- 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.
Recipe courtesy of KLHQuilts at Food.com