Mushroom Risotto with Salmon

Mushroom Risotto with Salmon

Ingredients:

• 1 1/2 cups orzo

• 6 to 7 cups warm chicken broth or water

• 1 1/2 cups cooked diced salmon

• 8 oz. mushroom, sliced

• 1/4 cup Parmesan cheese, grated

• 1/3 cup onion, chopped

• 3 garlic cloves, minced

• 1 tbsp fresh thyme leaves

• 2 tbsp fresh parsley, chopped

• juice and zest of 1 lime

• 3 tbsp olive oil

• salt and pepper to taste

• thinly slice green onion for garnish

1. Heat 2 tablespoon oil in a large skillet over medium heat.

2. Sauté onion for about 3 minutes; add garlic and sauté 1 minute.

3. Add mushroom, thyme and parsley, cook for 5 minutes.

4. Remove from heat, season with salt and pepper and reserve in a serving bowl.

5. Heat skillet and add 1 tbsp oil. Add orzo to skillet and stir to coat with oil. Lightly toast orzo for about 2 to 3 minutes, stirring to allow even toasting.

6. Slowly add 1 cup warm broth to orzo. Add lemon juice.

7. Let cook, stirring, allowing broth to be absorbed before pouring in by the cupful. Allow each cupful to be absorbed before adding another. Keep stirring as broth is absorbed by the orzo, this will ensure a creamy risotto.

8. Transfer mushroom mixture, lemon zest, salmon and Parmesan cheese to risotto. Stir to combine.

9. Plate and garnish with green onion and additional Parmesan cheese.

Serves: 4 to 6

Notes&Tips:

• In Northern Italy, risotto is a big part of the cuisine as the rice fields are located in this region.

• Risotto is an easy and versatile dish that can be prepared to suit any taste. One thing I like to add to any risotto I make, is lemon/lime juice. I love the tang of citrus; and especially in a mushroom risotto.

• The key to getting a creamy risotto, is to add liquid a little at a time and allowing it to be completely absorbed before adding more and to also keep stirring gently. The constant stirring "beats the starch" out and thus allowing the end result to be creamy.