Smoked Salmon Risotto

Ingredients

8oz Smoked Sockeye Salmon, flaked

2 Cups Arborio Rice

6 Cups Low Sodium Chicken Stock, room temperature

½ Cup Dry White Wine

½ Small Yellow Onion or 1 Large Shallot, Diced

1 Clove Garlic, Diced

4 Tablespoons Unsalted Butter, Divided

3 Tablespoons Store Bought Pesto

Shredded Parmesan for Garnish

Salt and Pepper to taste

Instructions

Heat butter in a medium pot over medium high heat.  Once melted, add the minced onion (or shallot) and saute until translucent, stirring frequently.  Once the onion is translucent, add the minced garlic and saute until the garlic becomes fragrant, roughly 1 minute, stirring quickly.  Add in the rice and stir to cover each grain in melted butter completely.  Cook, stirring constantly for 2-3 minutes, until the rice has toasted slightly.  Once toasted, add in the white wine and stir constantly until the liquid is mostly gone. 

Now, slowly add in the first cup of chicken stock, always stirring.  Turn the heat down to medium-low and cook until the liquid has mostly been absorbed.  Never stop stirring.  Repeat with the next cup of chicken stock, and continue this process until the rice is tender, but slightly al dente.  This should use all 6 cups of chicken stock.  If necessary, you might need another cup of liquid, and you can use water or more chicken stock if available. 

At this stage, you add in the salmon and the pesto and cook another 2-3 minutes until warmed through, but not overly reduced and thick.  Season with salt and pepper to taste.  Garnish with shredded parmesan.