Smoked Salmon Champagne Risotto
4 people
00h 10
00h 30
Indulge in a luxurious Smoked Salmon Champagne Risotto—creamy, flavorful, and easy to make. Perfect for special occasions or elegant weeknight dinners.
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Ingredients and Method
Ingredients
- 2 tbsp olive oil
- 2 tbsp ButcherBox.ca unsalted butter
- 2 shallots, finely chopped
- 4 cloves garlic minced
- ½ tsp red pepper flakes
- 1 ½ cups Arborio or Carnaroli rice
- ½ cup Champagne or dry white wine
- 6 cups ButcherBox.ca Chicken Stock warmed
- ½ cup Parmesan, fresh, grated
- ½ cup Boursin (Garlic & Fine Herb or Shallot & Chive) or plain cream cheese
- to taste 1 lemon, zest and juice
- to taste Salt and freshly ground black pepper
- 2 Packs Canada Smoked Fish Vodka Smoked Salmon, finely chopped
- 2 tbsp chopped fresh dill
- 2 tbsp chives or green onions, finely chopped
- optional garnish microgreens, extra chives, or lemon zest
Method
- Warm the Stock In a small saucepan, warm the stock over low heat. Keep it hot, but not boiling, throughout the cooking process.
- Start the Base In a large sauté pan or Dutch oven, melt the butter with the olive oil over medium heat. Add shallots (or onion), garlic, and red pepper flakes. Sauté for 2–3 minutes until soft and fragrant.
- Toast the Rice Add the rice into the pan and stir for 1–2 minutes, letting the grains become slightly translucent.
- Deglaze Pour in the Champagne or wine. Stir constantly until the liquid is mostly absorbed.
- Build the Risotto Add ½ cup of warm stock and stir until it’s nearly absorbed. Continue this process, adding a ladle or two of stock at a time, stirring regularly, and
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