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Ingredients
2 tbsp olive oil
2 tbsp unsalted butter
2 shallots or 1 small onion, finely chopped
4 garlic cloves, minced
½ tsp red pepper flakes
1 ½ cups Arborio or Carnaroli rice
½ cup Champagne or dry white wine
6 cups stock (fish, vegetable, or chicken), warmed
½ cup Parmesan, fresh, grated
½ cup Boursin (Garlic & Fine Herb or Shallot & Chive) or plain cream cheese
1 lemon, zest and juice, to taste
Salt and freshly ground black pepper, to taste
1 pack (approx. 150–200g) Canada Smoked Fish Vodka Smoked Salmon, finely chopped
2 tbsp chopped fresh dill
2 tbsp chives or green onions, finely chopped
Optional garnish: microgreens, extra chives, or lemon zest
Instructions
1. Warm the Stock
In a small saucepan, warm the stock over low heat. Keep it hot, but not boiling, throughout the cooking process.
2. Start the Base
In a large sauté pan or Dutch oven, melt the butter with the olive oil over medium heat. Add shallots (or onion), garlic, and red pepper flakes. Sauté for 2–3 minutes until soft and fragrant.
3. Toast the Rice
Add the rice into the pan and stir for 1–2 minutes, letting the grains become slightly translucent.
4. Deglaze
Pour in the Champagne or wine. Stir constantly until the liquid is mostly absorbed.
5. Build the Risotto
Add ½ cup of warm stock and stir until it’s nearly absorbed. Continue this process, adding a ladle or two of stock at a time, stirring regularly, and maintaining a gentle simmer. Adjust heat as needed. This process takes about 20–25 minutes.
Tip: The risotto is ready when the rice is al dente and the texture is creamy, not dry or overly loose.
6. Finish with Cheese & Citrus
Turn off the heat. Stir in the Parmesan, Boursin (or cream cheese), lemon zest and juice. Season with salt and pepper.
7. Add the Salmon & Herbs
Gently fold in the chopped smoked salmon, fresh dill, and chives, reserving a bit of each for garnish.
8. Serve
Spoon into bowls and garnish with microgreens, herbs, and a twist of black pepper. Serve immediately.
