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Champagne shiitake-salmon risotto

2 tablespoons butter

1 large yellow onion, diced

5 ounces shiitake mushroom caps, thinly sliced

1 1/2 cups Arborio rice

2 1/4 cups dry sparkling wine, divided

3 cups chicken stock or broth, warmed to a simmer

1/4 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup grated parmesan cheese

1 (4-ounce) package smoked salmon, cut into thin strips

In a medium skillet over medium-high heat, melt butter. Add onion and shiitake mushrooms and saute 4 minutes. Add the rice and cook, stirring constantly, for 1 minute. Add 1 cup of the wine and cook, stirring constantly, until completely absorbed. Add half the chicken stock or broth, stir several times, then let simmer until the liquid is nearly completely absorbed. Continue adding stock, 1/2 cup at a time and stirring constantly until absorbed between each addition.

When all of the stock has been added and absorbed, add another cup of sparkling wine. Stir until absorbed. The rice should be tender, but still just barely firm at the center. Stir in cinnamon, salt and pepper. Add cheese and mix until melted and creamy. Taste and adjust seasonings.

Remove pan from the heat. Stir in salmon and the remaining 1/4 cup of sparkling wine. Serve immediately (with more sparkling wine, of course).

Servings » 4

Source: The Associated Press