Smoked Salmon Risotto
A creamy and savory risotto dish made with slightly expired smoked salmon slices, ensuring food safety by cooking them thoroughly with rice in a savory broth.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup slightly expired smoked salmon slices
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- Salt and black pepper to taste
Instructions
In a large pan, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent.
Add the Arborio rice to the pan and stir well to coat with the oil, onions, and garlic.
Add the white wine to the pan and stir continuously until the wine is fully absorbed.
Gradually add the chicken broth one cup at a time, allowing each cup to be absorbed before adding the next.
Once all the broth has been absorbed and the risotto is creamy, add the smoked salmon slices and stir well to combine.
Stir in the grated Parmesan cheese, season with salt and black pepper, and serve immediately.