Salmon Risotto

If you're like me, you're looking out your window at snow falling and the foot that has already accumulated and longing for those 90 degree, 90% humidity days back home in July. My dad always says "you know its a good ride when your water bottle is 96 degrees, but its still refreshing!" Well, Dad, looking out the window I don't think we will have a ride like that in a while.

Did I mention I can cook? Well, its not that so much as I am fearless to the point of being stupid in the kitchen. That's really all there is to cooking, just do it!

I have no sway with the weather gods, and even if I did I am not sure I am ready to be done with my powder days at Breckenridge yet. However, this recipe tastes like summer, and who couldn't do with that right now?

Mmm... I can almost smell it.

This is the same recipe, made with quinoa... ok seriously my mouth is watering...

Here is how to make it:

2 cups arborio rice (or quinoa!)
4 cups veggie or chicken stock
1/2 cup white wine (I love vouvray, Remi Pannier is my favorite)
1 onion
2-3 salmon filets
1 bag frozen peas
1 cup parmesan cheese
1 lemon, zest and juice
Garlic, salt, pepper

Season the salmon filets with salt and pepper and sear over medium high heat until rare (about 3-4 mins on each side). Set aside.

Chop the onion pretty finely and sweat over medium heat in a large pan in olive oil. Add the rice totally dry and stir until the edges are translucent. Add the white wine and stir. This will absorb within about 20 seconds, so have the stock ready to go - heated in a pot - and add about a half a cup to a cup.

Keep adding the stock a little at a time, as soon as the previous addition has been absorbed. Don't forget to stir! With one of the additions, add the garlic, salt, and pepper and maybe some italian herbs. With the last addition add the juice and zest of the lemon and the frozen peas.

Do you smell that???

Now stir in the parmesan cheese. Finally, Break up the salmon into bite-sized chunks and stir in. Put the lid on, and let everybody hang out for about 5 mins over low heat. Garnish simply, maybe a lemon slice and some parsley.

If this doesn't make you think of summer, then you probably live in Antarctica and don't even know the meaning of the word. Since so many people ask me how to make it, I figured I'd post it for y'alls! (You're welcome, Arianne.) Dad, we may be stuck on our trainers, but we can at least eat like summertime!

This is my adaptation of a recipe I got from a Williams-Sonoma cookbook. If you know me, you know I don't follow recipes, but rather use them as inspiration, which I hope you can do with this! FOLLOW THE PACE RABBIT!