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Buttery Salmon Rissotto

This is a classic family favourite.  Buttery risotto with salmon and dill.

INGREDIENTS

1 1/2 litres (6 cups chicken stock)

1 cup dry white wine

40 g butter

1 medium leek, chopped

2 garlic cloves, crushed

2 cups arborio rice

1/4 tsp ground turmeric

1/2 cup finely grated parmesan cheese

100 g smoked salmon, coarsely chopped

2 tsp finely chopped dill

50 g baby spinach

METHOD

1.  Bring the stock and wine to a boil in a medium saucepan; Reduce heat; cover and keep hot.

2.  Heat butter in a large saucepan; cook leek and garlic, stirring, until leek is very soft.  Add rice and turmeric; stir to coat in butter mixture.  Stir in one cup of stock mixture,  over a low heat until all the liquid has been absorbed.

3.  Continue adding the stock mixture in 1-cup batches, stirring after each addition.  Total cook time should be around 35 minutes or until rice is tender.  Remove pan from heat;  Add in extra butter, cheese, salmon, dill and spinach.  Let sit with the lid on for 5 minutes, then serve with a few dill sprigs on top.