Risotto With Salmon Lemon Fresh Herbs And Ricotta Salata Recipes

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.

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.

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!

RISOTTO WITH SALMON, LEMON, FRESH HERBS, AND RICOTTA SALATA

Steps:

• In a 2-quart saucepan, bring the stock or broth to a simmer. In a heavy 4-quart saucepan, heat the oil over medium heat and sauté the onion and garlic until translucent but not brown, about 3 minutes. Add the rice and stir until the grains are well coated with oil, about 1 minute. Add the wine, let it come to a boil, and cook, stirring constantly, until most of the wine evaporates.
• Add ½ cup of the stock or broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer. Repeat, adding ½ cup of the liquid at a time, stirring until it is almost fully absorbed before adding more. Reserve ¼ cup of the liquid for adding at the end. After about 18 minutes, the rice will be plump, creamy, and cooked through but still slightly chewy. Stir in the salmon and the remaining ¼ cup of the stock or broth. Stir gently until the salmon is cooked through, about 3 minutes. Stir in the lemon zest, lemon juice, and fresh herbs. Season to taste with salt and pepper.
• Spoon the risotto into warmed shallow bowls. Garnish each serving with some of the cheese and serve immediately.

SMOKED SALMON & LEMON RISOTTO

Steps:

• Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
• Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

RISOTTO WITH SALMON, LEMON, FRESH HERBS, AND RICOTTA SALATA

Steps:

• In a 2-quart saucepan, bring the stock to a simmer.
• In a heavy 4-quart saucepan, heat the oil over medium heat; sauté the onion and garlic until translucent but not brown, about 3 minutes.
• Add the rice and stir until the grains are well coated with oil, about 1 minute.
• Add the wine; let it come to a boil, and cook, stirring constantly, until most of the wine evaporates.
• Add ½ cup of the stock to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid.
• Adjust the heat so the risotto is kept at a slow simmer; repeat by adding ½ cup of the liquid at a time, stirring until it is almost fully absorbed before adding more.
• Reserve ¼ cup of the liquid for adding at the end.
• After about 18 minutes, the rice will be plump, creamy, and cooked through but still slightly chewy.
• Stir in the salmon and the remaining ¼ cup of stock; stir gently until the salmon is cooked through, about 3 minutes.
• Stir in the lemon zest, lemon juice, and fresh herbs; season to taste with salt and pepper.
• Spoon the risotto into warmed shallow bowls; garnish each serving with some of the cheese; serve immediately.