Buttery Wine Risotto With Smoked Salmon - cooking recipe

Ingredients

6 cups chicken stock
1 cup dry white wine
6 tbsp butter
1 None medium leek, chopped finely
2 cloves garlic, minced
14 oz Arborio rice
1/4 tsp ground turmeric
1/3 cup finely grated Parmesan cheese
3.5 oz smoked salmon, chopped coarsely
2 tsp finely chopped fresh dill
2 oz baby spinach

Preparation

Bring stock and wine to a boil in a medium saucepan. Reduce heat and cover to keep warm.
Heat 3 tbsp butter in a large saucepan over medium heat. Cook leek and garlic, stirring, until leek is very soft. Add rice and turmeric. Stir to coat in butter mixture. Stir in 1 cup stock mixture and cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture in 1 cup batches, stirring after each addition, until rice is tender, around 35 mins.
Remove pan from heat and stir in remaining butter, cheese, salmon, dill and spinach.