Jim Beam Smoked Salmon Risotto

Directions

1. Heat the olive oil in a saucepan on medium and add the minced shallots and mushrooms.  Sautee for 1 minute.  
2. Add the white wine and continue to cook until the liquid is reduced by half.
3. Add the rice.  Stir and cook for another few minutes.  
4. Add 1/2 cup of the chicken broth, warmed.  Simmer until almost all of the liquid is absorbed by the rice (about 5 minutes).  
5. Repeat, adding 1/2 cup of chicken stock at a time, waiting until the liquid is absorbed to add the next 1/2 cup.  
6. Stir in half and half.  Simmer for 1 minute and remove from heat.  
7. Stir in the salt and black pepper.  
8. Chop the Jim Beam Smoked Salmon and add to the risotto. Mix together and plate.  
9. Top with chopped green onion and garnish with lemon wedges.