Risotto with Smoked Salmon
and Goat Cheese

from: Risotto (Williams-Sonoma Kitchen Library, Vol 42)

3 cups clam juice
3 cups water
3 tbsp olive oil
2½ cups Arborio rice
¾ cup dry white wine
5 cups thinly sliced spinach leaves
200g crumbled goat cheese
125g smoked salmon, chopped
1/2 cup chopped chives or green onions
salt & pepper

• Pour the clam juice and water into a saucepan and bring to a simmer. Keep hot.
   
• In a large, heavy saucepan over medium-low heat, warm the oil. Add the rice and stir until white spots appear in the center of the grains, about 1 minute. Add the white wine, adjust heat to maintain simmer, and stir until absorbed, about 2 minutes. 
   
• Add a 1/2 cup of the hot liquid and stir constantly until absorbed. Continue adding liquid, a ladleful at a time and stirring constantly, for 15 miutes.
   
• Add the spinach, and continue adding the liquid, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 5-10 minutes longer.
   
• Add the goat cheese, smoked salmon, chives/onions, and season with salt and pepper. Stir to mix well.
   
• To serve, spoon into individual plates.
   

Serves 4

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