Smoked Salmon Risotto W/ Rosso Crema

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   ["1. Make Rosso Crema by heating oil in small skillet and saute red bell pepper, shallot and garlic and cook and stir for five minutes. Add wine, stir and break up any bits sticking to skillet. Next add paprika, cream and salt, simmer over low for 12 minutes. Puree ingredients in food processor and return to skillet to keep warm.", "2. Heat 1 tablespoon Bertolli Extra Virgin Olive Oil in medium skillet and saute shallots and garlic for 3 minutes. Add rice and stir and saute for 3 more minutes. Add wine and cook and stir until liquid is fully absorbed. Add broth, 1/2 cup at a time, and cook and stir until liquid is absorbed. Entire cooking time is approximately 40 minutes.", "3. Stir in cream, remaining tablespoon olive oil, basil, chives, Parmesan cheese and salmon into risotto, stirring well to incorporate and combine.", "4. Place warm Rosso Crema in squeeze bottle.", "5. Place equivalent portions of Smoked Salmon Risotto in each of four serving dishes, decoratively swirl Rosso Crema on top of each serving. Garnish with parsley and serve."]

No additional tips available.