Salmon and Leek Risotto

Yes, I love risotto.  I love cream sauces.  So when I don't know what to make for dinner, but I have arborio rice in the pantry and whipping cream in the fridge, this is what happens.

I had salmon in the freezer and some leeks, shallots, and garlic in the fridge.  Done.  Start by sauting the leeks, shallots, and garlic in some butter.

Then add the arborio rice.  I'm not a measurer, but I probably used a cup and a quarter of rice.  Coat with the butter and heat through for about a minute or two.  Then deglaze the pan with some white wine, about a quarter of a cup.  Now comes the adding of the broth in 1/2 cup amounts every few minutes for the next 22 minutes.  Each time you add the broth, you want to barely cover the rice, and you will need to stir constantly so the rice doesn't burn and stick to the bottom.

It's not really that glamorous looking as it's cooking, but eventually the liquid will be absorbed and the rice will be tender.  At that point, add the cream, about 1/4 of a cup.  Also now is a good time to add the salmon that is thawed and cut into chunks.  It will cook thanks to the heat of the rice, almost like poaching because of the moisture, but it will not overcook and dry out since you add it at the end.

Finally add whatever seasonings/flavoring you'd like.  I added parmesan cheese, salt and pepper, and some fresh basil, tarragon, and thyme from my herb garden.  Remove from heat and let sit for a couple minutes to thicken, absorb, and meld.  Makes for great leftovers too.