SCOTTISH SMOKED SALMON RISOTTO

Oak Roasted Scottish Smoked Salmon is a luxurious ingredient with an inherently rich flavor, so it makes sense to pair it with something equally decadent: risotto. In a style reminiscent of one of our favorite brunches—lox and bagels—we’ve added onions and capers to add a bite and some brininess, all of which is complemented at the end with the addition of the Scottish Smoked Salmon. Serve alongside a glass of chilled white wine for a meal that’s truly worth staying in for.

INGREDIENTS

• 1/3 lb Oak Roasted Scottish Smoked Salmon, chopped into bite sized pieces
• 2 tbsp butter
• 1 sweet onion, diced
• 2 garlic cloves, minced
• 1 cup arborio rice
• ½ cup white wine
• 6 cups veggie, chicken, or seafood stock
• 3 tbsp capers, rinsed and drained
• ¼ cup freshly grated parmesan
• Salt and pepper

DIRECTIONS

1. Add your stock to a large saucepan and place over medium-low heat. You’ll want your stock to remain hot throughout the risotto cooking process.
2. In a large pan, melt butter over low heat. Once melted, add the onion and garlic and sauté for a few minutes until fragrant. Add the arborio rice and stir to combine it so that it gets well coated with all of the butter.
3. Add your white wine and turn the heat up to bring it to a simmer. Cook until most of the wine has been absorbed by the rice.
4. Keeping your heat where it’s at, start adding your warm stock to the rice. You’ll want to add it one ladleful at a time, stirring the rice frequently until it has absorbed the stock before adding more. Keep adding stock until your rice is fully cooked. This may or may not require all six cups of stock.
5. Once your risotto rice is cooked (it’ll be creamy, and the rice will be tender), stir in your capers, parmesan cheese, and salt and pepper to taste, then stir in ½ of your chopped Oak Roasted Scottish Smoked Salmon. Serve in bowls topped with remaining salmon, plus some fresh herbs if you’d like, such as dill or tarragon.