Risotto with Smoked Salmon and Cream Cheese
Risotto is a wonderful northern Italian rice preparation, typically done with the world famous Carnaroli rice. Extremely versatile dish to enjoy with mushroom, cheese, vegetables or, as we present today, smoked salmon and cream cheese (Philadelphia is preferrable).
Risotto with Smoked Salmon and Cream Cheese
Risotto is a wonderful northern Italian rice preparation, typically done with the world famous Carnaroli rice.
Step 1
Prepare the vegetable broth, boiling for half an hour (at least) a full pot of water with a tablespoon of coarse sea salt, a tablespoon of black peppercorn, carrots, parsley, onions, celery, and zucchini
Step 2
Saute one chopped shallot (high heat) with extra virgin olive oil, then add Carnaroli rice, keeping on stirring for around thirty seconds. Then add a cup of white wine (Chardonnay works best), stirring until the wine is absorbed by the rice. Your cooking time starts here. Lower the heat to medium-low and add broth a cup at a time for 17 minutes. Add smoked salmon.
Step 3
Turn off the heat and add cream cheese, stir then cover for 3-5 minutes. This procedure is called “mantecatura”. Serve with some smoked salt on top to garnish!
ENJOY!
Ingredients (4 ppl)
½ lb Carnaroli rice
½ lb smoked salmon
Mixed veggies for broth (1 zucchini, 1 onion, 2 carrots, 1 golden potato, 2 celery sticks, 3 lemons)
8 oz cream cheese
1 large shallot
Salt, pepper, olive oil
Suggested products for this recipe
Considered the "king of rice" for its qualities. It is ideal for risottos where grains need to be separated and rice salads. Cooking time: approximately 17 minutes.
By D’Orazio
Our top quality EVOO, is a monocultivar EVOO from the Simone olives. Lingering hints of both herbs and fruit with a surprisingly spicy aftertaste. Excellent with fruit, vegetables, meat, and fish filet.