Smoked Salmon and Cream Cheese Risotto

Smoked Salmon is one of the quintessential Irish Foods. It is available in nearly every Irish Bar around the world and can really go down a treat if used well. One of the most classic uses is the combination of Smoked Salmon and Cream Cheese and I thought how could they not go into a risotto together. While risotto can take some time, the results are worth the effort, trust me. 

You will need:

25g Butter

2 tbsp of olive oil

1 large onion- Chopped into chunks

1 Red Bell Pepper- chopped into fine chunks

3 Cloves of Garlic- Chopped or Crushed (feel free to add more)

350g Risotto Rice 

125-175 ml White Wine (If it is good enough to drink, it is good enough to use when cooking)

2l of Chicken or Vegetable Stock (You may not need all of it)

1 packet of Smoked Salmon cut into small strips

3/4 tub of Cream Cheese- Garlic and Herb for preference

90g Parmesan Cheese

Finely chopped fresh parsley, however dried is fine too.

Lemon Wedges

Salt and Pepper to taste.

1. In a medium sized pot bring the Stock to the boil. 

2. In a larger pot melt the butter on medium heat and add the oil.

3. Add the onions and fry gently until soft, add the garlic.

4. Add the rice to the pan and stir it around, allowing it to absorb some of the oil/butter and to also absorb the flavors from the onion and garlic.

5. Stir in the White Wine and wait until it begins to bubble slightly.

6. Add the stock gradually, a ladleful at a time, stirring all the while, allowing the rice to absorb the liquid, continue this until the rice is fully cooked (al dente). If the rice is crunchy it is not cooked.

7. When the rice is cooked stir in the Parmesan until it melts into the rice.

8. Add the Cream Cheese followed by the Smoked Salmon and the Red Pepper. 

9 Garnish with the Parsley and squeeze some of the Lemon Juice on top.

10 Season to Taste, Serve and Enjoy.  

Serves 4 (approx.)