vikinga's Notes:
6 1/4 cups Vegetable stock Ask a question about this ingredient
3 tablespoons butter or olive oil Ask a question about this ingredient
2 cups risotto rice Ask a question about this ingredient
3 ounces smoked salmon Ask a question about this ingredient
4 carrots chopped Ask a question about this ingredient
1 onion (chopped) Ask a question about this ingredient
1/4 cup dry white wine Ask a question about this ingredient
Make the vegetable stock and leave it simmering on the back of the stove.
Ask a question about this stepPut the carrots and the wine in a food processer or blender and puree.
Ask a question about this stepHeat the butter or oil, add the onion and saute over low heat until translucent. Add the carrot puree and increase the heat to medium. Cook for 30 seconds and add the rice. Add the broth a ladleful at a time, stirring continuously until each addition of broth is absorbed and the rice is almost tender. Aproximately 15 minutes.
Ask a question about this stepchop the smoked salmon and add to the risotto 2 minutes before the rice has finished cooking.
Ask a question about this stepTaste for salt and pepper and stir in the cheese. Serve immediately.
Ask a question about this step
