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Salmon, Arugula, and Mascarpone Risotto




Source of Recipe


epicurious


List of Ingredients




INGREDIENTS
4 tbsp butter
1 large onion, peeled and roughly chopped
3 celery stalks, roughly chopped
2 large carrots, roughly chopped
8 fresh thyme sprigs
5 1/3 cups dry white wine
5 1/3 cups chicken broth (home made or store purchased organic broth is preferred. Imagine brand organic free-range chicken broth is great. Do not use bouillon cubes or broth with MSG)

3/4 pound fillet of salmon
2 tbsp olive oil
1 large shallot (approximately 1/4 cup), finely diced
2 cups Carnaroli rice (can substitute arborio if desired)
A large handful (1-2 cups) arugula (washed and large stems removed. Baby arugula is the simplest to use)
3 tbsp Mascarpone cheese (can substitute cream cheese if necessary, but it is not recommended)
Freshly ground pepper to taste
Salt (kosher or sea salt is preferred)


Recipe



DIRECTIONS
Prepare stock. Melt 2 tbsp butter over medium heat in a heavy 5-quart saucepan. Add onion, celery, carrot, 4 sprigs of thyme, and a pinch of salt. Sauté vegetables until soft, approximately 10 minutes. Do not brown.

Add 5 cups of wine. Increase temperature to medium-high and simmer until reduced to 3 cups. Add 5 cups of stock to wine and bring to boil over high heat. Simmer (reducing heat to medium-high) until reduced by a quarter. Strain stock through fine sieve into measuring cup, pressing on vegetables to release flavor. You want approximately 6 cups of stock (if you are short, simply add chicken broth). Wipe out pan and return stock to pot. Stock can be made ahead and refrigerated for up to 3 days.

Pat salmon dry. Bring 1/3 cup wine, 1/3 cup chicken broth, and 4 sprigs of thyme to a boil in a pan large enough to accommodate fish. Place fish (skin side down) in pan and cover. Simmer gently over medium heat for 4 to 5 minutes (thickest part of the salmon should be medium-rare). Remove fish and scrape off skin. Flake salmon into bite-sized chunks. Strain cooking liquid through a fine sieve and add to the stock.

Bring stock to a simmer. In a heavy 5-quart saucepan (one with curved sides and a flat bottom is preferred) over medium heat, add 2 tbsp butter and 2 tbsp olive oil. Once the butter is melted and lightly bubbling, add shallot. Sauté for 3 minutes. Add rice and sauté a further 3 minutes. Add 1 cup of stock and begin stirring. Liquid will sputter and absorb quickly. Once this liquid is mostly absorbed, add another cup of stock and continue stirring gently until the liquid is almost absorbed into the rice. Continue adding stock in 1-cup increments until rice is to the desired softness, approximately 25 minutes.

Stir in salmon. Stir in arugula until slightly wilted. Stir in Mascarpone until melted and remove from heat. Add a few grinds of pepper. Taste and add salt and/or more pepper if desired. Serve immediately.