Preheat a cast iron skillet to medium heat with olive oil. Add rice and toss to coat the rice in the oil. Quickly add the wine and cook until the wine has cooked in.
Add scallions and mushrooms and saute 3 minutes. Lower temperature to simmer.
Add ½ cup of chicken broth and allow the broth to cook down. Repeat this process of adding chicken broth and cooking it down until rice starts to get tender. Add smoked salmon after adding liquid 3 times.
When the rice is tender, add cream and parmesan cheese. Mix well. Cook down until rice is creamy. Add salt to taste.
I used low sodium chicken broth. You can also use vegetable broth in this recipe.
Be sure to use arborio rice as that is the best rice for risotto. It has a higher starch content to allow it to stick more and create a creamier sauce.
Add any vegetables you like to this recipe. My kids love when I add peas to risotto.
When shopping for smoked salmon, I prefer to use wild-caught. There are a lot of great brands of wild-caught smoked salmon. My family liked DuckTrap and the one we find at Trader Joe's. The least expensive smoked salmon is at Costco.
If you don't have smoked salmon, you can also use leftover cooked salmon in this gluten free risotto recipe.
This rice dish will keep up to 4 days in an air-tight container.