Salmon risotto
Equipment
Ingredients
Ingredients
salmon fillet (skinless)
300 g
arborio rice
300 g
onion (finely chopped)
1 pcs
garlic cloves (minced)
2 pcs
vegetable stock (hot)
1 l
white wine
100 ml
parmesan (grated)
50 g
butter
30 g
olive oil
1 tbsp
lemon (zest and juice)
1 pcs
fresh dill (chopped)
2 tbsp
Instructions
Prepare ingredients
Cut the salmon into bite-sized pieces, finely chop the onion, mince the garlic, grate the parmesan, and zest and juice the lemon.
Sauté aromatics
Heat olive oil and half the butter in a large pan, then gently cook the onion until softened. Add the garlic and cook for another minute.
Toast the rice
Stir in the rice and cook for 1-2 minutes until the grains are coated and slightly translucent.
Add wine
Pour in the white wine and simmer, stirring, until it has mostly evaporated.
Cook the risotto
Add the hot stock a ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente (about 18-20 minutes).
Add salmon
Gently stir in the salmon pieces and cook for 3-4 minutes until just cooked through.
Finish the risotto
Remove from heat. Stir in remaining butter, parmesan, lemon zest and juice, and most of the dill. Season to taste.
Serve
Divide between bowls and garnish with remaining dill. Serve immediately.
Original recipe
Storage
Best eaten fresh; rice texture deteriorates when stored
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