Risotto with Salmon and Lemon Zest

Cooking Instructions

Heat the broth in a medium saucepan and keep warm over low heat.

Melt 3 tablespoons of the butter in a large skillet over medium heat. When the butter foams, add the shallots or onion and cook, stirring, until pale yellow and soft, 4 to 5 minutes. Add the rice and stir quickly until it is well coated with the butter, 1 to 2 minutes. Add the Champagne or wine, and cook until it is almost all reduced. Add 1/2 cup of simmering broth or just enough to barely cover the rice. Cook and stir until the broth has been absorbed almost completely. Continue cooking and stirring the rice in this manner, adding the broth 1/2 cup at a time for 14 to 15 minutes.

Add the salmon and the grated lemon zest to the rice. Cook and stir for 3 to 4 minutes, adding a bit of broth as needed. Add the remaining tbsp butter and the parsley, and stir until the rice has a moist, creamy consistency. Taste and adjust the seasoning and serve.

Wine Pairing(s)

Querceto Chianti Classico

Luccio Chianti

Altesino Brunello di Montalcino

Bartenura Prosecco

Gruet 'Methode Champenoise' Rose Brut

Gini Soave Classico

Lisini Brunello di Montalcino

Querciarossa 'Rinaldone Dell' Osa'

Bella Sera Sangiovese

San Giusto a Rentennano Percarlo