Saturday, April 28, 2012
Dill risotto, with smoked salmon
My salmon toasts kick from last week is almost done--I'm just about out of salmon. This leaves me with most of a bunch of fresh dill, just a little smoked salmon, and most of a container of sour cream. The sour cream I'll use in a sour cream coffee cake--the dill was more problematic, as it's such a pungent herb, and doesn't have universal applications like parsley.
So I made dill risotto, and topped it with smoked salmon.
Follow the standard risotto recipe (without the butternut squash and chard, of course); at the end, add a bunch of chopped dill and a big scoop of sour cream. (Adding parmesan cheese at this point is strictly optional.) Salt and pepper to taste.