Last night we participated in a class at Sur La Table Taught by Sheilah Kaufman

Salmon-Dill Risoto

• 1 med onion, finley diced
• 4 cloves garlic, minced
• 8 oz Ariborio Rice
• 187 ml White Wine (1 single serving bottle)
• 32 oz Chicken Broth
• 1 C Grated Parmesan Cheese
• 1/2 C Butter, cut into small cubes
• dill to taste
• 1 1/2 C peas (we use frozen)
• 6 oz can boneless/skinless salmon
• olive oil

Saute onion and garlic in olive oil until onion is translucent. Add rice and saute for about a minute or until rice just begins to toast. Add entire bottle of wine and cook over low heat stirring frequently until almost all of the liquid is absorbed. Add ~1/2 C. of broth and cook until almost abosorbed. Continue addding broth ~1/2 C. at a time until you have stirred all of it in and your risoto is nice and creamy. (Do not walk away and stir constanly until you get a feel for how fast the liquid absorbs. The first few additions will absorb much faster than than later additions.) Once all the broth is added and mostly absorbed, stir in the parmesan and butter. When they all well incorporated, add the dill, salmon, and peas.

Note: The base recipe (everything up until you add the peas, dill, and salmon) is good as a side dish on it's own and the possibilites to what you can add in are endless.

Note 2: Do not try to use a different kind of rice! Only ariborio rice will give you the nice creamy texture you want.

Note 3: Buy a microplane and a block of parmesan. The difference that fresh grated cheese makes is huge. If you do not have a microplane/do not want to buy one try the KRAFT Grate-It-Fresh parmesean

Note 4: You can skip the wine, but the flavor will change quite a bit. Almost any grocery store with a liquor department will have the single serving bottles in 4-packs and most sell them individually now. We keep four white and four red on hand at all times. (Red wine is a great addition to marinara sauce!)

Note 5: If you want to make this vegetarian, no problem. In most stores you can now buy vegetable broth. I think this would be great made with mushroom broth and chopped portabellas.

Possible Additions

Mushrooms
Corn and Pimento
Spinach
Tomato and Fresh Basil

Yes, we're back. Look for new posts coming soon!

Things have been busy at work for both of us, so we haven't had a chance to post much. We have, in fact, been eating regularly, so there are things to post, but we just haven't gotten to them. Watch for us to re-appear soon, and a new holiday section is in the works.

Stay tuned!

Meals for this week: Goat Cheese and Onion Tart with Greek Salad; Chicken Enchiladas, Chips & Guac, Fried Plantains; Salmon in Creamy Silk Sauce; Pad Woon Sen, Tofu Satay, Cucumber Salad; Baked pork chops, Beet Risoto, Mustard Greens; Tortelini Soup. Spent $109.