Smoked Salmon and Sweet Potato Risotto

This is just one of those weird experiments using whatever was on hand, that actually worked out well. Seems I am not the only one that received a quantity of Smoked Salmon for Xmas, and was trying to figure out what to do with the leftovers. This recipe makes a pretty big pot full. I am not sure what the difference is between a Yam and a Sweet Potato. These were the long gnarly looking things I usually call Yams, but the bag said sweet potatoes. I used a lot of wine (I had almost a full open bottle of Moscatto), you could get away with using less.




Ingredients
20 oz. Arborio rice
16 oz. hot-smoked salmon
2 medium sized yams diced into 1/2" cubes
1 large yellow onion diced
3 stalks of celery sliced thin
20 fl. oz. warm slightly sweet white wine like Moscato, Riesling or Sauterne (or possibly Chablis)
1 qt. carton vegetable broth
5 oz freshly grated parmesan and incanestrato cheese
2 cups hot water
3 green onions
3 tbs. fresh parsley (for garnish)
5 tbs. unsalted creamery butter
3 cloves garlic minced
salt and pepper to taste

Directions
Mix broth and juices from fish and bring to boil in separate pan
Melt 3 tbs. butter in 5 qt. stock pot
Sauté onions and garlic in butter until onions start to become transparent
Stir rice in butter and onions until it is somewhat translucent and glistens
Slowly add boiling broth while constantly stirring
After about 5 minutes stir in yam cubes
Cook uncovered for 30-40 minutes stirring frequently
Add warm wine a few oz at a time while cooking, when wine is used up start adding water
When rice softens, but is still chewy, add sliced celery
Continue to cook while stirring until rice reaches desired consistency and broth becomes milky
Celery should still retain some crunch
Stir in remaining butter and cheese (save a couple of tbs. of cheese for garnish)
Crumble smoked salmon into rice in fair sized chunks and add sliced green onions while gently stirring
Continue to gently stir over low heat until cheese melts and mixture becomes creamy
Let cool slightly while continuing to stir gently
Add salt and pepper to taste
Serve garnished with remaining grated cheese and a bit of parsley or leafy tops of celery

Makes about 10-12 servings

This sounds amazing.
Speaking of risotto, can anyone direct me to the most inexpensive place to buy Arborio rice.
It seems so expensive in all the local markets. I am willing to buy larger quantities to get a better per pound price.

jilter wrote:This sounds amazing.
Speaking of risotto, can anyone direct me to the most inexpensive place to buy Arborio rice.
It seems so expensive in all the local markets. I am willing to buy larger quantities to get a better per pound price.

Have you checked GNR J.P. Graziano's?

J.P. Grazianos
901 West Randolph Street
Chicago, IL 60607
(312) 666-4587