Smoked Salmon and Sausage Summer Rissoto

Summah Time! MAKE THIS! Start with your favorite Salmon - Farmed, Fresh, or "Farm Fresh", all work well. (TOOL TIP for DIY-ers, Marinade right in the styro tray. Simply slit the shrink wrap, pour in your marinade, and rest "dans l'évier") Smoke it if you got one, but otherwise simply buy best-quality pre-smoked salmon and be glad for it. How to for the Rissoto:

2 cups arborio rice
13 cups stock (black or green package, please)
1 cup flour
2 cups onion, finely diced
1 package Pepperoni Bites
2 tablespoons margarine
8 oz Your-Smoked Salmon (skinned and slivered)
8 oz marinated, uncooked Salmon
8 oz Andouille Sausage (grilled and sliced)
4 red potatoes, cooked and chunked
1 cup skim milk
1 cup sour cream
salt and pepper to taste

Heat the chicken stock in a large saucepan on medium heat. In a second large pan, melt the margarine and saute onions until translucent. Add flour and stir continuously for 5 minutes. Increase heat to medium-high, and with a wire whisk, add flour, margarine and onion mixture to the liquid. Keep stirring and break up the lumps that form naturally. Add Salmon, Salmon, Pepperoni, and Sausage, then stir. Add potato chunklettes, milk, sour cream, and salt and pepper to taste, and continue stirring. Decrease heat to medium-low, transfer mixture to third large pan, and simmer for 20 minutes, uncovered, stirring continuously with your left hand to avoid burning or sticking. In a 4th large saucepan, prepare your Risotta a'la méthode classique, and stir continuosly for 20 minutes with your right hand. When the Salmon preparation and the Risotta are both done, lightly fold one into the other. Serve in rimmed bowls with chopped chives, chervil, and a dry Pinot Gris. Goes great with a composed salad of rocket greens, potato salad, tomato, and of course, Smoked Salmon! FISH ON!