French-Style Smoked Salmon Risotto
A French rice dish made by cooking white rice with sautéed onion, mushrooms, capers, and crème fraîche, then adding smoked salmon and boiled egg, and finishing with grated cheese.
Ingredients
egg (washed)
salt (for boiling the eggs)
1 tsp
smoked salmon (cut into small pieces)
onion (outer layer removed, washed, and finely chopped)
mushrooms (washed and sliced)
unsalted butter
capers
heavy cream
white rice
salt
to taste
ground white pepper
a pinch
grated cheese
Instructions
1
Hard-Boil the Eggs
Bring a sufficient amount of water to a boil and add 1 tsp of salt. Carefully add the washed eggs. Once the water returns to a boil, cook for about 10 minutes. Remove the eggs and place them in cold water. Let them cool slightly, then peel them to make hard-boiled eggs.
2
Prepare the Vegetables
Cut the smoked salmon into small pieces. Remove the outer layer from the onion, wash it, and finely chop it. Wash the mushrooms and slice them.
3
Sauté and Simmer
Melt the unsalted butter in a skillet over low heat. Add the chopped onion and sliced mushrooms, and sauté until fragrant. Stir in the capers briefly, then add the heavy cream and bring it to a simmer. Add the white rice and cook until the liquid is absorbed, about 2 minutes. Season with salt and white pepper, then gently fold in the smoked salmon. Turn off the heat and transfer to a plate. Top with chopped hard-boiled eggs, sprinkle with grated cheese, and serve.
