Sweat the garlic and onions in the olive oil, then add the rice.
Add citrus, salt, and pepper and cook for 2 minutes, stirring contantly, coating the rice completely with the oil.
Mix the wine and the hot water/stock. Start adding the hot liquid 1/2 cups at a time. Stir until the liquid has absorbed into the rice, then add the next 1/2 cup of liquid.
Rice should be tender but firm in the center. Add the juice, remove from the heat, and fold in the parsley, butter and sliced smoked salmon.
Adjust the seasoning and serve immediately.
Try this delicious Smoked Salmon Risotto recipe courtesy of The Fish Counter market.
The Fish Counter is a place that serves the whole community. We want you to feel comfortable coming in, whether you are buying a small piece of fish, grabbing a chowder to go, or just want to amble in and learn more about sustainable seafood.
In 2005, the Vancouver Aquarium created its Ocean Wise™ program to address overfishing, the single biggest threat facing our oceans today. The Ocean Wise symbol next to a seafood item is the Vancouver Aquarium’s assurance of an ocean-friendly seafood choice. Ocean Wise makes it easy for consumers to make sustainable seafood choices that ensure the health of our oceans for generations to come.
Did you know that a typical salmon farm generates as much nitrogen as 20,000 humans, as much phosphorous as 25,000 humans, and an amount of feces equivalent to a town of 65,000 people? Click here to lean more!