Smoked Salmon Risotto
5 cups mild fish stock or light chicken stock, or a combo
4 tablespoons butter, divided
1 tablespoon olive oil
1/3 cup minced shallot
1‑1/2 cup Arborio rice
1/2 cup dry white wine
1/2 pound mild smoked salmon (Scotch or Irish), cut into dice
1/4 cup half n' half
1/2 cup parmesan, grated
2 large egg yolks
1. Bring the broth to a gentle simmer in a saucepan. Heat the butter and oil in a 3-4 heavy pot over medium heat. Add the shallot and sauté a couple of minutes until tender.
2. Add the rice and stir with a wooden spoon, coating all of the grains with the fat. Add the wine, stirring, until it is absorbed. Start adding the stock, 1/2 cup at a time, stirring until each addition is almost completely absorbed before adding the next.
3. After 15-18 minutes, the rice should be al dente. Add remaining butter, the salmon, cream, parmesan and yolks, stirring very quickly to combine well.
4. Serve immediately plated with lemon wedges.