SMOKED SALMON RISOTTO W/ ROSSO CREMA
Steps:
- 1. Make Rosso Crema by heating oil in small skillet and sauté red bell pepper, shallot and garlic and cook and stir for five minutes. Add wine, stir and break up any bits sticking to skillet. Next add paprika, cream and salt, simmer over low for 12 minutes. Puree ingredients in food processor and return to skillet to keep warm. 2. Heat 1 tablespoon Bertolli Extra Virgin Olive Oil in medium skillet and sauté shallots and garlic for 3 minutes. Add rice and stir and sauté for 3 more minutes. Add wine and cook and stir until liquid is fully absorbed. Add broth, ½ cup at a time, and cook and stir until liquid is absorbed. Entire cooking time is approximately 40 minutes. 3. Stir in cream, remaining tablespoon olive oil, basil, chives, Parmesan cheese and salmon into risotto, stirring well to incorporate and combine. 4. Place warm Rosso Crema in squeeze bottle. 5. Place equivalent portions of Smoked Salmon Risotto in each of four serving dishes, decoratively swirl Rosso Crema on top of each serving. Garnish with parsley and serve.
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Zack Carroll
[email protected]I wasn't sure how I would like this dish, but I was pleasantly surprised. The smoked salmon and rosso crema paired perfectly together, and the risotto was cooked to perfection. I will definitely be making this dish again.
Ronald Parkhouse
[email protected]This risotto was delicious! The smoked salmon gave it a unique flavor that I really enjoyed. The rosso crema was also a nice addition. I will definitely be making this dish again.
Kgopiso Nyai
[email protected]I love how easy this smoked salmon risotto is to make. It's perfect for a weeknight meal when I don't have a lot of time to cook. The flavors are also amazing, and the smoked salmon adds a nice touch of smokiness.
somali girl
[email protected]This smoked salmon risotto was a hit at my dinner party! The combination of flavors was perfect, and the rosso crema added a touch of elegance. I will definitely be making this dish again.