Smoked Salmon Pasta

I have not made this in a long time primarily because we have not had any smoked salmon.  But if you received some as a gift for Christmas and have no idea what to do with it, well here is your recipe.

Smoked Salmon Pasta
(If Mimicreme is used, this will be dairy free)

ONLY serves between 3 to 4

8 oz gf spaghetti, capellini or linguine, cooked per directions
1/4 c pine nuts
2 T olive oil
1/3 c shallots, chopped (can substitute white or yellow onions)
2 cloves garlic, minced
1/3 c dry white wine (can substitute pasta cooking water with 1 T lemon juice)
1/4 c cream (we use Mimicreme)
1 T lemon juice
2 T lemon zest (divided)
2 T fresh parsley or dill, chopped
4 oz smoked salmon, cut into bite size pieces
fresh ground pepper to taste

Directions:
- Cook pasta per package directions for al dente.  If not using white wine, reserve 1/3 c pasta water for sauce.
- Heat large skillet on medium heat for 30 seconds.  Add pine nuts in single layer.  Stir occasionally until fragrant and lightly brown.  Remove from heat and set aside.
- Add olive oil.  Heat for 30 seconds.  Add garlic and shallots.  Cook for 2 minutes but do not allow garlic to burn.  Add white wine, lemon juice and 1 T of lemon zest.  Increase heat to a boil, reduce liquid by half.  Add cream and boil for an additional minute.
- Add cooked pasta, salmon, toasted pine nuts, parsley and lemon zest.  Season to taste and serve.

Notes:
(1) As previously stated, if Mimicreme is used, this will be a dairy free pasta.  You can also make this dairy free by omitting the cream altogether.  I have done both and it is delicious either way.
(2)  We have made this with shrimp or precooked chicken pieces as well.
(3)  Precooked broccoli or peas can also be added at the end.
(4)  If you would like to add mushrooms, do so before sauteing the garlic and shallots so that the garlic does not burn.
(5) Pine nuts are actually a seed; however, some experience cross-reactivity after consuming pine nuts.  Exercise caution.

Truffle Risotto

Ever buy an ingredient for some dish only to store it in the pantry for weeks waiting for that moment when the fear of cooking that one dish is gone?  Been there.  Yep, I have!

Arborio rice meant for risotto has graced my pantry shelves......well, let's just say a long time.  Finally last week, I took the dive.

OH MY!  Yes, it was labor intensive but so worth it.  Coupled with a roasted chicken and roasted veggies it was not too labor intensive for the meal.  By pairing it with "easy" dishes that require little labor at the time meal prep, risotto can be quite calming to make.

Basic Risotto
compliments of Giada deLaurentiis

• 4 cups of gf chickenbroth
• 2 tablespoons of butter or dairy free butter
• ¾ cup of finely chopped sweet onion (about 1 small onion)
• 1½ cups of Arborio rice
• ½ cup of dry white wine
• ½ cup of freshly grated Pecarion Romano cheese
• ½ teaspoon of salt
• ¼ teaspoon freshly ground black pepper

• In a Medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.
• In a large heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.
• Add ½ cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rise is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
• Remove from the heat. Stir in the Parmesan cheese, the remaining tablespoon of butter, and the salt and pepper. Transfer the risotto to a serving bowl and serve immediately.
  

My notes:

(1) I used my cast iron dutch oven.

(2) Per Giada's notes in her Everyday Italian Cookbook, I decided to saute my portabello mushrooms in the Dutch oven before beginning the basic risotto.  I sauteed them in about 2 -3 teaspoons of Truffle Oil.  Oh my was that good!  After sauteing the mushrooms, I removed them from the pan and set them aside for later.  Cooking veggies for 30 minutes in the risotto will result in overcooked, limp and flavorless veggies.  By cooking them prior to the risotto, you maintain the flavor and the texture of the veggies.  This is also true if you are planning on adding any type of seafood, prosciutto or already cooked chicken.

(3) Due to the dairy allergies that exist in our family, I substituted Earth Balance Buttery Spread for the butter and Pecorino Romano cheese for the Parmesan cheese.  I also only used a small about of the Earth Balance, substituting some Truffle oil to enhance and deepen the flavor of the risotto.

(4) I ended up using closer to 5 cups of chicken broth before the risotto was done.
 
(5) Once the risotto was done, I added the previously sauteed mushrooms with a small amount of truffle oil.