Smoked Salmon Risotto Recipes
SMOKED SALMON & LEMON RISOTTO
Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 500 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.58 milligram of sodium
SMOKED SALMON RISOTTO
I've finally been introduced to risotto, and am obsessed with it ... and I had some smoked salmon that needed to be used up. I found this recipe at http://culinariaitalia.wordpress.com (it's important to give credit where credit is due!). Boy, did this hit the spot .... this was so simple, and so very, very delicious.
Provided by KLHquilts
Categories Short Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
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
Make and share this Smoked Salmon & Lemon Risotto recipe from Food.com.
Provided by English_Rose
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry the onion in the oil for 5 minutes 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 minutes
- 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 some more pepper and salt if you like. Serve topped with reserved salmon (roughly torn) and serve with lemon wedges.
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- Preheat a large saute pan over medium heat and add the butter. Allow the butter to melt and then add diced shallots. Sauté the shallots for 2 to 3 minutes, until translucent but not browned. Next, add in the garlic and continue to cook for 1 minute. Add in the rice next and turn the heat down to low. Use a wooden spoon to stir the rice until all the butter is absorbed, 1 minute.
- Next, add in the wine, allow it to come to a simmer and cook over low until the liquids are absorbed. As the wine simmers, whisk or stir the risotto constantly; this will allow for more even cooking and a creamier risotto. Start adding the hot chicken stock, about 1/4 cup at a time, allowing it to get absorbed into the rice each time before adding more (this usually takes about 30 to 40 minutes). Continue whisking the risotto the entire time it's cooking. Season with salt and pepper to taste.
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