Salmon Risotto Recipes

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 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 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.

SALMON RISOTTO

Steps:

• Heat the butter in a medium pot over medium-high heat. When it's hot, add the minced shallots and sauté, stirring often. When the shallots are soft, add the rice and stir well. Cook, stirring often, a few minutes, then add the Marsala or white wine. Stir constantly until the liquid has mostly evaporated.
• Start adding the stock 1 cup at a time, stirring it in well. Turn the heat down to medium-low, and cook this, stirring often, until the liquid has mostly been absorbed. Repeat with another cup of stock, and so on until the rice is tender, but still a little al dente. It's possible you will need another cup of liquid. If this is the case, use water.
• Once the rice is about ready, stir in the salmon and the pesto and cook another few minutes. You want your risotto to be loose enough to serve in a bowl, not a plate, so add water if need be. Grind some pepper over it and serve.

SMOKED SALMON RISOTTO

Steps:

• Dice the onion(s) into small dice. Saute in 1 butter until golden.
• Add rice and stir thoroughly to coat; cook over medium-high heat for about two minutes.
• Add the wine, salt and dill to the rice/onion mixture.
• Heat vegetable stock in a separate pot. Using a large soup ladle, add one ladleful to the rice at a time, stirring constantly in between additions. (This is somewhere between half a cup and a cup of stock.) Wait until the liquid is absorbed before adding the next ladleful. The whole process of adding liquid should take anywhere from 20-30 minutes.
• Take half of the smoked salmon and chop it fine. Add to remaining butter and cream thoroughly. Take the other half of the smoked salmon and coarsely chop it.
• About two minutes before the rice has finished cooking, add the butter/salmon mixture and the coarsely chopped salmon. Stir for another two minutes, until thoroughly incorporated and creamy. Add the parmesan and stir for another minute or two.

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 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 AND PEA RISOTTO

Steps:

• Bring broth or fish stock to boil.
• Heat oil in a heavy-bottomed pot in which rice will be cooked. Saute onion and garlic in pot until it begins to soften, but not color.
• Add rice and stir to coat well.
• Stir in wine and cook over high heat, stirring, until wine is absorbed.
• Add tomatoes, with the herbs, stirring until liquid evaporates.
• Stir in the heated broth one cup at a time. Stir often, until liquid is absorbed. Repeat, stirring, until just before rice is ready. Rice is cooked when it is creamy but firm in the center.
• With the last liquid addition, stir in the salmon, cooking until salmon is almost ready. Then stir in peas and cook until most of liquid is absorbed and peas are heated through.
• Season with pepper.