Risotto with Smoked Salmon, Leeks and Marsarpone

[JAZ]

Risotto with Smoked Salmon, Leeks and Marsarpone

Serves 2 as Main Dishor 3 as Side.

Instructions from Risotto Cook-off

• 1/4 c butter
  
• 3/4 c diced leeks
  
• 1 c arborio rice
  
• 1/2 c dry white wine or champagne
  
• 1 c clam juice
  
• 5 c water
  
• 1/4 c finely minced fresh dill
  
• 1 tsp lemon zest
  
• 3 oz smoked salmon
  
• 1/4 c mascarpone cheese
  
• 1/2 tsp kosher salt
  
• 1 T finely minced chives
  

Bring the clam juice and water to a simmer in a saucepan.

In a heavy sautepan, melt the butter and saute the leeks until softened but not browned. Add the rice and stir until coated with butter, about 1 minute.

Add the wine and cook, stirring, until the wine is absorbed/evaporated. Ladle in about 1/3 to 1/2 cup of the hot clam broth mixture and cook, stirring, until that is absorbed. Continue adding the hot broth a ladle at a time, stirring with each addition until the broth is mostly absorbed. When the rice starts to soften and seems about 3/4 of the way done, add all but about 2 tablespoons of the dill.

Continue adding broth and stirring until the rice is firm in the center, with a creamy exterior. This will take anywhere from 15 to 30 minutes, and will probably take about 5 cups of the broth.

When the rice is done, fold in the rest of the ingredients except the chives. Add salt to taste.

Garnish with minced chives.

Keywords: Main Dish, Rice

( RG1703 )