Name: Buttery wine risotto with smoked salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1.5 litre (6 cups) chicken stock; 1 cup (250ml) dry white wine; 80 gram butter; 1 medium leek, chopped finely; 2 clove garlic, crushed; 2 cup (400g) arborio rice; 1/4 teaspoon ground turmeric; 1/2 cup (40g) finely grated parmesan cheese; 100 gram smoked salmon, chopped coarsely; 2 teaspoon finely chopped fresh dill; 50 gram baby spinach

Ingredients

1.5 litre (6 cups) chicken stock

1 cup (250ml) dry white wine

80 gram butter

1 medium leek, chopped finely

2 clove garlic, crushed

2 cup (400g) arborio rice

1/4 teaspoon ground turmeric

1/2 cup (40g) finely grated parmesan cheese

100 gram smoked salmon, chopped coarsely

2 teaspoon finely chopped fresh dill

50 gram baby spinach

Method

1.Bring stock and wine to a boil in medium saucepan; reduce heat. Cover; keep hot.

2.Heat half the butter in large saucepan; cook leek and garlic, stirring, until leek is very soft. Add rice and turmeric; stir to coat in butter mixture. Stir in 1 cup of the stock mixture; cook, stirring, over low heat until liquid is absorbed.

3.Continue adding stock mixture in 1-cup batches, stirring after each addition. Total cooking time should be about 35 minutes or until rice is tender. Remove pan from heat; stir in remaining butter, cheese, salmon, dill and spinach.

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Ingredients

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