original recipe found here
4 cups chicken broth
2 TBSP butter
1 TBSP garlic infused olive oil
1 1/2 cups Arborio rice
1/2 cup white grape juice
1/2 cup crumbled Feta cheese
1/2 cup grated Parmesan cheese
1/2 tsp salt
6 oz raw salmon filets
- Pour chicken broth into a small-medium saucepan and set over low heat. Bring it to a low simmer. Keep an eye on it as you cook to make sure it stays simmering and well-heated.
- Add the butter and the olive oil to a large pot set over low-medium heat. Swirl the pan around as the butter melts.
- Add the dry Arborio rice and salt to the pan and stir to coat. Toast the rice for 1 minute, stirring occasionally.
- Pour in the white grape juice and stir. Let the mixture simmer for a few minutes until the juice is almost all absorbed by the rice.
- Add about one cup of the hot chicken broth to the pan with the rice and continuously stir until the rice has just about fully absorbed the broth. This will take several minutes.
- Repeat the above step, adding one cup of broth and stirring, until all of the broth has been added. Focus on stirring consistently (it doesn't have to be a fast stir) and bringing up the rice that's on the bottom of the pot and mixing it into the rest of the rice.
- Remove the pot from the heat and stir in the Parmesan and feta. Replace lid. Sauté salmon filets in butter, cooling 3-5 minutes on each side. Crumble salmon and add it to risotto. Mix to combine and add more Parmesan and Feta if desired.
