Fresh Salmon Risotto Recipes

SALMON RISOTTO

Steps:

• Heat the stock in a jug pot. Leave it on low heat, it should remain hot while you cook the risotto, but it should not boil.
• Melt 1 tablespoon of the butter in a heavy-bottomed pot or Dutch oven. Chop the onion very finely and cook it for about 2 minutes until translucent, it should not get any color.
• Add the rice (unwashed) and stir well to coat it with the butter. Stir for about 2 minutes, it should start looking glossy.
• Pour white wine and stir until all the wine is evaporated. If you don't want to use wine, replace it with stock.
• Slowly, start adding the stock, about 1-2 ladleful at a time. Stir well but gently after each addition. You don't have to stir continuously, but stir often, it helps release the starches in the rice making the risotto creamy. This should take about 25 minutes, but check the packet's instructions concerning the cooking time. The rice should be soft, but not mushy.
• Stir in the grated Parmesan and the remaining butter. Stir well to melt the butter and the cheese, the rice should be creamy and glossy. Adjust the taste with some salt, if necessary.
• Remove from the heat, cover, and let stand while you sear the salmon in the pan.
• Cut the fish fillets into cubes, about 2 cm/ 0.8 inches. Heat the olive oil in a non-stick pan. Add the fish to the pan and sear, stirring often but gently, for 3-4 minutes. It should be just cooked through, it will continue cooking once you've stirred into the risotto.
• Add the salmon cubes and the chopped dill to the rice and combine gently.

SALMON WITH DILL SAUCE & LEMON RISOTTO

Steps:

• In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving., In a small saucepan, bring broth to a simmer; keep hot. In a large saucepan, heat oil over medium heat. Add shallot; cook and stir until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes., Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon zest and pepper., Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.

FRESH SALMON RISOTTO

Steps:

• Before you begin, lightly blanch your broccoli and peas by placing them in boiling water for 2 minutes, then plunging into cold water. Set aside.
• Put the butter in a large pan. Warm over a medium heat until just melted.
• Add the onion and garlic. Fry for about 3 minutes, until the onions start to turn translucent.
• Add the arborio rice. Stir well until the rice looks glossy, which should take a couple of minutes.
• Now it's time to start adding the stock. Add 250ml of stock and bring to the boil. Turn the heat down to low.
• You don't need to stir continuously but risotto isn't a dish to be left unattended. Make sure you stir regularly to avoid sticking or burning and so that you know when more liquid is needed. In a few minutes, the liquid should be absorbed.
• Continue adding stock, a ladleful at a time, stirring until the liquid has been absorbed.
• The whole process will take about 20-25 minutes in total, at which point the rice should be al-dente (firm, but without chalkiness when chewed).
• Add your blanched peas and broccoli. Turn off the heat, pop the lid on your pan and leave for 5 minutes to allow the greens to heat through.
• Meanwhile, line the bottom of a saucepan with lemon slices.
• Sit the salmon on top.
• Season the salmon and pour in enough boiling water to just reach the bottom of the salmon.
• Put the lid on the pan and simmer for 5 minutes or until the salmon is cooked through.
• Carefully transfer to a plate - it will be hot - and gently flake into pieces. Cooked salmon should flake easily.
• Add the flaked salmon and the grated parmesan to the risotto.
• Stir and ensure everything is heated through. Turn the heat back on for a moment if needed.
• Risotto should be rich and creamy, but still hold its shape a little - if you feel your risotto is too thick, you can add a splash more stock or boiling water and stir through gently.
• Serve to bowls and enjoy!

SALMON RISOTTO WITH PRESERVED LEMON

Steps:

• Heat the oil in a medium stock pot, preferably one with a smaller diameter so the liquid evaporates more slowly. Cook the onions until soft and translucent, 5-7 minutes. Add the arborio rice and cook for another minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.
• Add about a quarter of the hot fish stock. Cook, stirring regularly, until most of the broth has evaporated. Stir in the preserved lemon, the dill and the salt.
• Continue adding the broth, ¼ cup at a time, stirring regularly as the rice absorbs the broth and begins to swell and become creamy in texture (this will take 20-25 minutes). Lastly, stir in the butter and then carefully the salmon. Stir in the reserved ¼ cup broth if the rice is too dry. Add salt to taste.
• Serve immediately garnished with some fresh dill.

ASPARAGUS RISOTTO

Steps:

• Cut and discard the woody ends off the asparagus stalks. Cut the tips off the asparagus, and chop the stalks into ½-inch rounds. In a small pot of boiling water lightly salted with water add the chopped asparagus and blanch them for 3 minutes, then remove them with a slotted spoon.
• Heat a large pan over medium heat, add 1 tablespoon of butter, followed by the shallot and the asparagus, and saute all the ingredients for 2 minutes, or until the shallot is cooked through.
• Transfer the asparagus and shallot into a container and return the pot to low-medium heat. Add the rice and toast it for 1-2 minutes, until translucent, stirring often. Add the wine, cotninue to stir the rice and let it evaporate.
• Add a ladle of stock and stir until the rice has absorbed it. Continue to add a ladle of stock at a time until the rice is cooked but still has a bite. Season with salt and pepper and taste every now and then to check if the rice is done, it will take about 15 minutes to cook until al dente.
• Return the veggies into the pot with the rice and stir all the ingredients together.
• Once ready, remove the pot from the heat and let the risotto rest for 2 minutes. Add the remaining 3 tablespoons of cold butter and parmesan cheese and stir well to bring all the ingredients together. Sprinkle the lemon zest all over the risotto, season with freshly cracked black pepper and serve.

SALMON AND PRAWN RISOTTO

Steps:

• Take a pan big enough to take350g (12oz) salmon fillets in a single layer and fill to about 2cm (1in) depth with boiling water. Place the salmon in the water and poach for 10 minutes, then cover and remove from the heat and set aside.
• Melt 25g (1oz) butter in a large pan and sauté 1 chopped shallot for about 5 minutes until softened.
• Stir in 400g (14oz) rice and cook stirring for a minute or two and then stir in 150ml (¼pt) white wine. Cook until the wine has been absorbed.
• Now remove the salmon from the poaching liquid and make up to 1¼ litres (2¼pts) with stock. Transfer to pan and place over a low heat to keep the stock warm.
• Add the stock to the rice a ladleful at a time. Cook over a low heat stirring until the stock has been absorbed before adding another ladleful. Continue cooking until you have added most of the stock and the rice is almost tender.
• Flake the poached salmon into the pan in large chunks, discarding any skin and bones. Then add 75g (3oz) prawns and the remaining stock. Cook gently stirring until the last of the stock has been absorbed and the fish and prawns are piping hot.
• Remove from the heat and stir in the remaining 25g (1oz) butter. Cover and allow to stand for 2 minutes. Taste and season as required.
• Serve sprinkled with fresh chopped parsley and a drizzle of lemon juice. Top with smoked salmon if using