Our most recent lock-down was lifted this week, although the 7pm curfew remains for another 2 weeks.
When the pandemic first started I got into the habit of stocking and cooking from my pantry. I’m used to it now, and rather like not having to go out to do the shopping as often.
Plus it’s given me an excellent excuse to try new combinations in old foods…. Like marinated artichoke hearts in risotto.
And what would be perfect with the artichoke hearts? Why, smoked salmon, of course. And capers.
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Smoked Salmon & Artichoke Heart 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.
This is perfect for a last minute dinner as the ingredients are either from your pantry or have a long refrigerator life. The briny capers work well with the sweet salmon.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Risotto
- 2/3 cup (4.2oz, 125gr) Arborio rice
- 1/2 cup (4oz, 120ml) dry white wine
- 2 1/4 cups (18oz, 540ml) chicken broth
- 1 small onion, chopped
- 1 tbs olive oil
- 1/3 cup (1oz, 30gr) Parmesan cheese, freshly grated
- 1/4 cup (1oz, 30gr) soft goat cheese
- 6oz(180gr) smoked salmon, cut into pieces
- 1 small jar (8oz, 240gr) marinated artichoke hearts, cut into quarters
- 1/4 cup green olives, sliced
- 1 tbs capers
- Heat broth and keep hot over low heat.
- In medium sauce pan heat oil; add onion and sauté until tender.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- When rice has absorbed most of the wine add 1/3 cup of broth, stir.
- When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before adding the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more broth is needed add 2 tbs at a time, wait until almost completely absorbed and test again.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Add condimenti and stir gently.
- Add the Parmesan, goat cheese, and stir to combine.
- Leave on heat for 1 – 2 minutes to heat through
- Spoon into a bowl or risotto platter and serve immediately.
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
- Serving Size: 1/2 recipe
- Calories: 678
- Sugar: 4.1 g
- Sodium: 4183.7 mg
- Fat: 28.8 g
- Saturated Fat: 7.6 g
- Trans Fat: 0 g
- Carbohydrates: 64.7 g
- Fiber: 5.9 g
- Protein: 32 g
- Cholesterol: 41.3 mg
Keywords: smoked salmon, risotto, artichoke hearts
“I love it when I get nice, helpful tech people.”
That was a sarcastic statement originally followed by a snarky rant….
Before hitting ‘Publish’ I realized the sun was setting so I paused, and went out to the potager to pick the first lettuce of the season.
It’s a beautiful evening, a lovely sunset and…. I have the first lettuce of the season!
I deleted the negativity. I’m adopting a positive attitude – for now.
Nature is a powerful mood enhancer.
Bon week-end tout le monde !
2 thoughts on “Smoked Salmon & Artichoke Heart Risotto; nature”
Oooh! I don’t care that my husband doesn’t really like salmon. I’m making this and if he won’t eat it, more for me!
I can’t tell you how many times I’ve typed out a rant whether it’s a response to someone else or something that happened or something that didn’t but should have. I give myself at least half an hour before hitting the ‘send’ button and have only once continued to tap that button after I’d had time to cool off. I get it.
I’m even more dangerous after a glass of wine – but am slowly learning to wait before tapping the Send / Post lol
My s-i-l hates fresh salmon but loves smoked salmon. As you say – more for you. I’m always happy is there is a bit leftover for my breakfast…. Rare.
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