Smoked Salmon Risotto Recipe | Esser Vineyards

Ingredients

• 6 cups of Hot Fish or Vegetable broth
• 1 stick unsalted butter
• 3 shallots, very finely chopped
• 1½ cups risotto rice
• ½ cup Esser Sauvignon Blanc
• ¼ cup heavy cream
• ½ cup finely grated Parmesan cheese, plus extra to serve
• 8 oz sliced smoked salmon, cut into thin strips
• 1 Tbsp chopped fresh dill
• Finely grated zest and juice of 1 unwaxed lemon
• Sea salt and freshly ground black pepper