Salmon Risotto Recipes

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.

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!

SALMON RISOTTO

Steps:

• Heat 7 cups of chicken broth in a pan.
• Heat large skillet, add 2 tablespoons butter, onion, garlic, and rice. Heat until onion and garlic are golden.
• Add lemon and wine and continue to stir until liquid is absorbed.
• For the next 20 minutes or so, ladle in a cup chicken broth and stir until liquid is absorbed. There will be a thick, creamy sauce forming but you don't want to add more liquid until the previous liquid is absorbed.
• There is a lot of stirring, but it really is worth it.
• When you add the last ladle of broth, add the salmon and cook it in until the broth is absorbed and it's creamy.
• Stir in mustard and add salt and pepper to taste.

SALMON RISOTTO

Steps:

• Heat the stock in a pan and simmer gently.
• In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
• Add the rice and stir for 2 minutes or until the rice is transparent.
• Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
• Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.