Smoked salmon risotto

Ingredients for 4 people
350 g Carnaroli rice
1 leek
250 g smoked salmon
50 g butter
Oil, as needed
200 ml cream
A small glass of brandy
Light vegetable or fish stock, about 2 litres
I wash the leek.

I chop it finely.

I put the leek, butter and oil in a saucepan and heat the stock.

I let the leek soften for a few minutes.

I add the rice and toast it well, then add the brandy and let it evaporate.

I add the boiling stock a little at a time, stirring continuously.

Five minutes before the end of cooking, I cut the salmon into strips.

I add it to the risotto, reserving a little for decoration.

I add the cream, stir well and cook for a couple of minutes. I turn off the heat and leave it to rest for a few minutes.

I like to serve risotto on a large serving plate, decorated with the reserved salmon and freshly ground pepper.
I made it at Christmas for 12 people: it looked impressive and tasted wonderful!