Posts Tagged basic cooking skills

Lox and Cream Cheese Risotto

risotto recipe

Lox & Cream Cheese Risotto

We’ve made so very many great friends in the past year or two.  We love sharing our passion for food and wine with you.  This recipe was inspired by our friends Carlton and JoEllen who gifted us with a most amazing piece of smoked salmon.  Thanks, Joey & Carlton!

Lox and Cream Cheese Risotto
Make with Morovino Pinot Grigio/Serve with Morovino Barbera

1 c. Arborio rice
3 c. low fat chicken broth
1T olive oil
1/2 c. Pinot Grigio or other dry white wine
1/2 red onion, finely chopped
4 ounces delicious smoked salmon from Joey & Carlton – or equivalent :)
2T capers
1/4 c. reduced fat cream cheese
zest of 1 lime

I like to make Risotto in my non-stick sautese (saute pan with tall sides).  It just seems to cook better in there. Put the chicken broth in a 4 cup pyrex measuring cup and heat in the microwave for 3 minutes (or put it in a small saucepan and heat it on the stove on low until it is warm).  Heat the oil over medium heat until it starts to shimmer.  Add the diced onion (reserve 2 T for garnish) and saute for 4 or 5 minutes until translucent (not browned).  Add the Arborio rice and saute for another 2 – 3 minutes until the rice turns opaque.  Coincidentally most standard ladles hold 1/2 cup.  This comes in very handy when making Risotto as you add the warm broth and wine 1/2 cup at a time.  SO, using your ladle, add 1/2 c. Pinot Grigio to the rice and onion.  Stir until the wine is absorbed.  Then add the broth 1/2 cup (one ladle full) at a time, letting each ladle full absorb before you add the next.  It should take you about 25 minutes to add all the broth – if it takes less than that, your heat is turned up too high.

When you get to your last ladle full of broth, add it to the pan.  Add the 1/4 cup cream cheese and the lime zest at the same time to finish the risotto.  Let the broth absorb and cheese melt for 3-4 minutes.  Taste a couple of grains of the rice – they should be al dente – not hard or chewy but still have a bit of texture to them.

While the risotto is finishing, dice the salmon.  Put the risotto in 2 pretty bowls.  Top each bowl with half the salmon, then 1 T of capers, 1T of red onion.  Yes, it’s a large serving of risotto, but it’s relatively healthy and oh, so delicious.

Risotto is my ultimate 30 minute comfort food.  And it serves as an amazing canvas for . . . . any flavor.  Making it is a minor skill that is totally worth mastering.

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