Smoked salmon risotto

Ingredients:
3 tbsp Extra Virgin Olive Oil
2 shallots, chopped
3 cloves garlic, chopped
1 cup Arborio rice ("Carolino" rice will also work)
2 cups vegetable stock, simmering on stove top
2 tbsp fresh dill, chopped
300gr. smoked salmon chopped into 2cm pieces
25gr. butter
For carrot cream:
1 tbsp Extra Virgin Olive Oil
4 medium carrots sliced
2 shallots, chopped
1/4 fennel, chopped
3 tbsp cider vinegar (or white wine )
½ tsp salt

1. Make the carrot cream by heating the olive oil in small pan and sauté the carrots, shallots and fennel and cook and stiring for five minutes. Add cider vinegar, salt and simmer over low heat for 12 minutes. Add 4 tbsp of water and puree ingredients in food processor returning to pan to keep warm.
2. Heat 1 tablespoon of Extra Virgin Olive Oil in a medium pan and sauté shallots and garlic for 3 minutes. Add rice stir and sauté for 3 more minutes. Add vegetable stock, ½ cup at a time, and cook stiring until liquid is absorbed. Entire cooking time is approximately 40 minutes (check if rice is cooked, but do not overcook either).
3. Add carrot cream and butter to the risotto and stir well. Add the salmon and the dill stirring well to incorporate and combine. Turn the heat off.
4. Cover the pan for 2 minutes and serve wile it's hot.

We ate this risotto with sliced tomatoes and fresh mozzarella seasoned with oregano, olive oil and a squeeze of lemon.