Smoked Salmon and Spinach Risotto; shopping

I think I posted the ‘last risotto of the season’ a few months ago.

Then lock-down happened and I started cooking according to what was in the fridge and pantry plus what could be ordered online.

This being France the items that are considered essential enough to be available for online ordering are perhaps different than what one would find in other countries.

I could have ordered all the chocolate breakfast cereal my little heart desired but there was no granola. Special K was the only ‘plain’ choice and I had to search to find that – without added chocolate chunks. (a choice of dark, milk or white, of course)..

The cheese selection was extensive as were the dry-cured ham and smoked salmon choices.

Sliced bread? No.

Actually, no bread at all at one point, Really, why would one buy bread at the supermarket? (They have excellent bread but obviously didn’t want to deliver it to one’s car.)

So…. while Mac & Cheese might be a staple in a U.S. house, smoked salmon and creamy goat cheese.became a staple chez nous.

We are not complaining.

And I think there is one more risotto in my camera…..

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Smoked Salmon and Spinach Risotto

Risotto is easy. All of the people who want you to think it’s challenging are wrong. It’s a quick, easy dinner in under 30 minutes. Try it. You’ll be glad you did.

  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Category: Risotto

Ingredients

Scale
  • 2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 125ml) dry, white wine
  • 2 1/8 cups (17oz, 530ml) chicken stock
  • 2 tsp dried chives
  • 1 tsp dried tarragon
  • 1 small onion, chopped
  • 2 tsp olive oil
  • 1/3 cup (1.5oz, 45gr) Parmesan cheese – freshly grated
  • Condimenti
  • 6oz (175gr) smoked salmon, cut into pieces
  • 3oz (90gr) soft goat cheese 
  • 3oz (90gr) frozen spinach

Instructions

  • Heat chicken stock, tarragon and chives in medium saucepan. Keep hot over low heat.
  • In medium sauce pan heat oil; add onion and sauté 5 minutes, until starting to get tender.
  • Add rice and sauté, stirring, for 1 – 2 minutes until rice has white center.
  • Add white wine and stir.
  • When wine is almost absorbed add a 1/3 cup of stock and stir. (No need to stir constantly but do stir from time to time.)
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before the last 1/4 cup is added taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff – it will not hold it’s shape on a plate. 
  • Stir in the goat cheese, spinach, and heat through.
  • Add the smoked salmon and Parmesan, stirring well to combine. 
  • Spoon into a bowl and serve.

Notes

Use fresh herbs if you have them – 1 tbs each.
The goat cheese I use comes in square carton, in Europe it’s Chevraux, in the U.S. Chavrie.
Risotto should have visible liquid when you take it off the heat. If you cook it until it’s stiff it will be dry, not creamy. It will continue to absorb liquid and by the time you get to the table it will be perfect

Keywords: smoked salmon. goat cheese, spinach, risotto

Salmon & Spinach Risotto

I went to the supermarket again today…. This time it was the one closer to us, where I usually go.

About 80% of the people wore masks. What I found most interesting is that the people wearing masks were cautious, considerate of distances and very efficient. They moved relatively swiftly up and down the aisles, getting the job done.

The people who weren’t wearing masks were standing around talking to each other, blocking the aisles and generally just getting in the way. They also seemed reluctant to move out of the way…..

My thought is – if you don’t want to wear a mask stay away from the rest of us..

The store, which is also in a small mall, had changed from having 2 doors for going in and out to one door for entering and the other for leaving.

The cashiers were behind plexiglass.

At the trolley / cart stations, which are outside in the parking lot, half were signed as disinfected and ready to use, while on the opposite side was the place for returning used carts.

I thought it was all very well done….. Except, of course, for the people not wearing masks.

Most of the smaller shops require it,

My new schedule is one week in-store followed by a week of online. I just need to work the kinks out.

Smoked Salmon Risotto

Comments 6

  1. I love smoked salmon! Hubs…not so much. I’d be a happy camper if this was my diet right now 😉

    I ended up not going to the store today because after two wonderful days, it poured again today and since I didn’t *need* anything immediately, I opted not to be loading my groceries in the rain. I’ll go maybe early tomorrow morning. I’m still trying to figure out why they set senior hours at 6am. They must think none of us like to sleep at all.

    • I never understood the 6 am bit either. Are they simply punishing us? When my mother hit her 90’s she started going to bed early – 8 pm… but she still wasn’t up and out at 6 am lol

  2. Usually I make my own granola, but if I buy it I find the only one to my taste is from the organic self-service section, and only in certain supermarkets. Simon made our last lot of granola and he asked me to procure some bran flakes. I had to look at him as if he were mad. I might be able to get that sort of stuff in Biocoop, but not in Intermarché, and our nearest Biocoop is further than I wish to go for the weekly shop.

    • We have a biocoop not to far from the LeClerc that I usually go to. I’m going to start going there first. Maybe they;ll have some whole wheat flour. Strange what the shortages are. I didn’t expect the French to start baking bread lol

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