SMOKED SALMON RISOTTO W/ ROSSO CREMA

SMOKED SALMON RISOTTO W/ ROSSO CREMA image

Yield 4 servings

Number Of Ingredients 22

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2 tbsp Bertolli Extra Virgin Olive Oil, divided use
2 shallots, minced
3 cloves garlic, minced
1 cup Arborio rice
½ cup dry white wine
2 cups chicken broth, simmering on stove top
½ cup whipping cream
2 ½ tbsp fresh basil, chopped
1 tbsp fresh chives, chopped
3 tbsp grated Parmesan cheese
1 tsp white pepper
10 oz smoked salmon chopped into 1 ½" pieces
For Rosso Crema:
1 tbsp Bertolli Extra Virgin Olive Oil
1 red bell pepper, seeded, stemmed and diced
1 shallot, minced
1 clove garlic, minced
2 tbsp dry white wine
2 tsp smoked paprika
3 tbsp whipping cream
½ tsp salt
Garnish with ¼ cup fresh Italian parsley, finely minced

Steps:

1. Make Rosso Crema by heating oil in small skillet and sauté red bell pepper, shallot and garlic and cook and stir for five minutes. Add wine, stir and break up any bits sticking to skillet. Next add paprika, cream and salt, simmer over low for 12 minutes. Puree ingredients in food processor and return to skillet to keep warm. 2. Heat 1 tablespoon Bertolli Extra Virgin Olive Oil in medium skillet and sauté shallots and garlic for 3 minutes. Add rice and stir and sauté for 3 more minutes. Add wine and cook and stir until liquid is fully absorbed. Add broth, ½ cup at a time, and cook and stir until liquid is absorbed. Entire cooking time is approximately 40 minutes. 3. Stir in cream, remaining tablespoon olive oil, basil, chives, Parmesan cheese and salmon into risotto, stirring well to incorporate and combine. 4. Place warm Rosso Crema in squeeze bottle. 5. Place equivalent portions of Smoked Salmon Risotto in each of four serving dishes, decoratively swirl Rosso Crema on top of each serving. Garnish with parsley and serve.