I love the buttery taste of risotto, though it is quite a task to make!
Makes: 5 servings
1 small minced sweet onion
4 Tbs. unsalted butter
5 c. chicken stock or fish stock
2 c. arborio rice
course black pepper
1/2 c. grated parmesan cheese
9 oz. fresh salmon, deskinned and cut into bites
1 tsp. crushed rosemary
1/2 cup red wine
1 cup fresh baby spinach
green onion, sliced into thin rings
In extra large deep skillet, melt butter on medium heat, cook onion about 5 minutes until translucent. In large sauce pan, add stock and wine, bring to a simmer. In skillet with onions, add rice. Stir constantly in a slow, figure eight type motion adding stock from pot to skillet 1/2 cups at a time. Continue this until rice is thoroughly cooked, about 20 minutes. If you run out of stock/wine, add boiled water. Consistancy should be thick like oatmeal and rice tender.
Meanwhile, add pinch of salt, pepper and rosemary to fish bites. Saute in small pan for 3-5 minutes or until cooked through. Set aside.
Once rice is cooked, remove from heat and add cheese and spinach. Fold repeatedly until incorporated. Add salmon. Fold in until incorporated. Sprinkle top with green onion rings.