- 12 ounces Honey Smoked Salmon (room temperature separated into four – 3oz portions)
- 1 ½ cup Arborio rice
- 6 cups vegetable broth
- ¼ cup extra virgin olive oil
- ½ medium onion, small diced
- 3 cups pumpkin, medium diced
- 1 sprig fresh sage
- ½ cup white wine
- 2oz. butter
- 4 oz. grated parmesan cheese
- 2 tablespoons fresh chives, chopped fine
In a medium saucepot, bring vegetable broth up to a boil and then reduce down to a low simmer. Meanwhile, pre-heat a large heavy bottom saucepot to medium high. Add the olive oil and onion and sauté on medium heat for about 2 minutes(make sure you stir to eliminate any caramelizing.) Add diced pumpkin and sage sprig.
Cook this out for about 6 – 8 minutes, stirring constantly to eliminate any caramelizing (if it starts getting to dry, add a ladle of vegetable broth that’s simmering.) By this time the pumpkin will soften but still have a firmness to it.
Add rice to the saucepot with the pumpkin mixture. Mix well until the rice is coated with the pumpkin ingredients and it will become translucent. Add white wine and let evaporate. Lower the heat and start adding the vegetable broth, 2 ladles at a time, making sure you continue to stir ingredients(with a wooden spoon) until the broth is evaporated. Once the rice has absorbed most of the broth, add another ladle or two. Keep stirring the rice and adding more broth a ladle or two at a time until rice is cooked. This usually takes 15 – 20 minutes. Once rice is cooked turn off the heat.
Add butter and give it a stir to incorporate. Add parmesan cheese and fresh chives. Stir together and serve immediately with Honey Smoked Salmon.
NOTE: You can easily flake the salmon on top of the serving instead of placing it on the side. Cracked Pepper flavor would be a wonderful substitution for the Original.