Oregon: Parmesan Risotto with Traeger Salmon

A more sophisticated version of macaroni and cheese, this risotto is savory, creamy and warms your tummy. All you need is patience and a good wooden spoon!

Recipe

1/2 white onion, chopped

2 tbsp extra virgin olive oil

salt & pepper

1/2 cup dry white wine

1 1/2 cups arborio rice

6 to 7 cups chicken broth, warm

2 cups shredded Parmesan cheese

 In a large pot heat chicken broth until warm, not boiling. In another large pot over medium heat pour extra virgin olive oil and add the onion. Add salt and pepper. Cook until translucent, but not browned, then add the arborio rice just to toast. Add the dry white wine, let cook for one minute. Slowly add one ladle full of chicken stock into the pot at a time. Let each ladle of broth absorb into the rice while constantly stirring. Do this until all the stock is absorbed into the rice, creating a creamy and thick looking risotto. (Add more broth if the rice is not tender and doesn't look creamy.) Then add the Parmesan, salt and pepper to taste.
Note: If you want to make it even richer add a touch of cream!

4 salmon filets
2 tbsp whole grain mustard
1/4 cup maple syrup

Combine whole grain mustard and maple syrup. Heat up the Traeger to smoke! Glaze the salmon filets and cook salmon for 20 to 25 minutes, or until your preferred temperature. Enjoy with the delicious risotto and beautifully green salad.