Smoked Salmon Risotto

this is really easy and tasty, the smoked salmon 'cooks' and goes pale pink in the hot rice, you don't need a strong stock as the salmon is v salty and flavours the risotto. you can buy smoked salmon 'trimmings' in packets or just chop up pieces of smoked salmon into little bits.
you can get gnocchi in packets they last for ages and keep in the fridge for when you need then - they are like little potato dumplings and turn into mini crispy roasted potatoes when you fry them, yum.

you will need:

pack of risotto rice
onion
olive oil
smoked salmon
stock (ready made or chicken or veg stock cube or veg bouillon powder)
a big pan
optional: add some white wine after the rice and onion, cook till it sizzles then start adding the stock; do it without the salmon and add cheese and butter at the end instead
serve with: steamed veg, roasted potato gnocchi or whatever!

1. heat some olive oil in a big pan with a lid
2. add finely chopped onion and let it cook really slowly till soft
3. make the stock while the onion is cooking
4. add the risotto rice to the pan and let it cook for a minute or so with the onion
5. add a bit of stock at a time and stir until it absorbs into the rice
6. keep going with a glug of stock at a time and stirring till it absorbs into the rice (I use about a litre of stock it depends how much rice you are making! just make up some more if the rice still needs it) it takes about 20 minutes to cook the rice completely - just taste it till it's ready cooked through but still got bit of 'bite'!
7, while I'm doing this I steam some veg to go with it and cook some gnocchi  - heat bit of oil in a frying pan with a lid and put the gnocchi in, turn every now and then till they are brown and crispy.
8. turn off the heat and stir through the chopped up smoked salmon, put a lid on till you're ready to serve, the salmon will go pale pink. i don't think it needs cheese as it is already salty, but add what you like!