Smoked Salmon Risotto (Video)

A few months ago, my parents told me that we were hosting Christmas Eve. This means I get to help prepare the evening meal, naturally I was SUPER excited. Immediately we started to brainstorm the menu, we wanted to do some new fun things that everyone would like!

We watch Gordon Ramsey’s Hell’s Kitchen a lot as a family. At that moment I decided I wanted to try risotto no matter how difficult Ramsey says it is. Well tonight, I got to try it and I am sharing it here with all of you. Mind you, this is a difficult recipe because you HAVE to stay focused and make sure you actively stir the entire time.

 

INGREDIENTS:

  • 1½ cups arborio rice
  • 1 qt chicken stock
  • ½ cup dry white wine (I used pinot grigio)
  • ½ small onion, chopped (about ½ cup)
  • 3 Tbsp whole butter, divided
  • 1 Tbsp vegetable oil
  • ¼ cup grated Parmesan cheese
  • 1 Tbsp chopped Italian parsley
  • 4 oz smoked salmon
  • Kosher salt, to taste

PREPARATION:

  1. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
  2. In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2–3 minutes or until slightly translucent.
  3. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don’t let the rice turn brown. Add the wine and cook while stirring, until the liquid is fully absorbed.
  4. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
  5. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. After 20–30 minutes or until the grains are tender but still firm to the bite, without being crunchy.
  6. Stir in the remaining 2 Tbsp butter, the smoked salmon, the Parmesan cheese, and the parsley, and season to taste with Kosher salt.
  7. Serve and enjoy!

Recipe Inspiration: http://culinaryarts.about.com/od/ricegrains/r/risotto.htm

Spicy Shrimp Soup

Okay… really I’m on a soup kick. What can I say?! At least I’m not chugging a whole bunch of hot chocolate, right?!

This one is one of those soups where you won’t be able to put the spoon down! Really easy to make. It’s supposed to be spicy, and mine was a little bit more spicy than I would have liked, but it’s amazing. The recipe calls for avocado as well. I didn’t put it in the soup initially, I just put some in each bowl of it that I ate.

INGREDIENTS:

  • 1 tablespoon Olive Oil
  • 1 cup Onion, chopped
  • 1/3 cup Celery, chopped
  • 1/3 cup Carrot, chopped
  • 1 tablespoon Chipotle Chile canned in adobo sauce
  • 2 teaspoons Garlic, minced
  • 4 cups fat-free, lower-sodium Chicken Broth
  • 1 can (15-ounce) White Hominy, rinsed and drained
  • 1 can (15-ounce) no-salt-added fire-roasted Diced Tomatoes, undrained
  • 12 ounces medium Shrimp, peeled and deveined
  • 1 tablespoon fresh Lime Juice
  • 1/8 teaspoon Salt
  • 1 cup diced avocado (about 1/2 pound)
  • 2 tablespoons fresh Cilantro leaves

PREPARATION:

  1. Heat a Dutch oven over medium-high heat.
  2. Add oil to pan; swirl to coat.
  3. Add onion, celery, carrot, chipotle chili and garlic, cook 6 minutes or until carrot is crisp-tender, stirring occasionally.
  4. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally.
  5. Add shrimp; cook 2 minutes or until shrimp are done.
  6. Remove from heat; stir in juice and salt.
  7. Garnish with cilantro and avocado if desired.
  8. Serve and Enjoy!

Recipe Inspiration: http://blog.myfitnesspal.com/spicy-tortilla-soup-with-shrimp-and-avocado/