Indulge in the rich and comforting flavors of our salmon risotto recipe. Creamy Arborio rice, tender salmon, and savory seasonings make for a perfect meal. Try it today!
Salmon Risotto
Salmon risotto is a delicious and elegant dish that is perfect for a special occasion or a romantic dinner. The creamy and comforting risotto is paired with the rich and flavorful salmon to create a truly indulgent meal.
To make salmon risotto, start by cooking your preferred rice in a pot of simmering chicken or vegetable broth until it is cooked through but still slightly firm. While the rice is cooking, season some salmon fillets with salt and pepper, and then sauté them in a pan with a little bit of olive oil until they are cooked through.
Once the rice is cooked, stir in some grated parmesan cheese, butter, and chopped herbs such as parsley or dill to create a creamy and flavorful risotto. Then, flake the salmon into bite-sized pieces and add it to the risotto. Stir the salmon into the risotto and cook for a few more minutes until the salmon is heated through.
You can also add other ingredients to your salmon risotto to create different flavor combinations. For example, you could add some asparagus or peas for a pop of color and freshness, or some roasted cherry tomatoes for a burst of sweetness.
Salmon risotto is a versatile dish that can be served as a main course or as a side dish alongside grilled or roasted meat. It is also a great option for entertaining, as it is easy to make in large quantities and can be prepared in advance.
Salmon risotto is a delicious and indulgent dish that combines the creamy and comforting texture of risotto with the rich and flavorful salmon. Whether you’re serving it for a special occasion or a weeknight dinner, this dish is sure to impress your guests and leave them feeling satisfied.
What makes a risotto creamy?
Risotto is a classic Italian rice dish that is known for its creamy texture. The creaminess of risotto comes from the starch in the Arborio rice, a short-grain rice that is commonly used in making risotto. When Arborio rice is cooked slowly in liquid, the constant stirring of the rice releases its starches into the broth, creating a creamy consistency.
To make risotto creamy, you’ll typically start by sautéing onions and garlic in butter or olive oil until they are soft and fragrant. Then, you’ll add the Arborio rice and toast it for a few minutes until it is slightly translucent. Next, you’ll gradually add warm broth or stock to the rice, stirring constantly until the liquid is absorbed before adding more.
The constant stirring of the rice during the cooking process helps to release the starches, creating a smooth and creamy texture. To finish the risotto, you’ll usually add a grated hard cheese such as Parmesan, along with any additional ingredients such as vegetables or protein, to create a flavorful and satisfying dish.
Overall, the combination of the starch in the rice, the gradual addition of liquid, and the constant stirring during cooking are what make risotto creamy.
What is the best cheese for risotto?
- Parmigiano-Reggiano: This hard, aged Italian cheese has a nutty, savory flavor that can add depth and richness to risotto.
- Pecorino Romano: This salty, tangy cheese is made from sheep’s milk and can add a sharp, robust flavor to risotto.
- Grana Padano: This hard Italian cheese has a mild, slightly sweet flavor that can add a subtle richness to risotto.
- Gorgonzola: This creamy, tangy blue cheese can add a bold and pungent flavor to risotto, and pairs well with ingredients like mushrooms or asparagus.
Best Salmon Risotto Recipe
Servings: 4 Preparation: 10 minutes Cooking time: 45 minutes Calories: 470 Fat: 18g
Ingredients
- 1 pound salmon fillet, skin removed
- 6 cups chicken or vegetable broth
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 8 ounces sliced mushrooms
Instructions
- Preheat the oven to 350°F.
- Season the salmon fillet with salt and pepper and place it on a baking sheet lined with parchment paper.
- Bake the salmon in the oven for 15-20 minutes, or until it is cooked through. Remove the salmon from the oven and let it cool. Once cooled, flake the salmon into small pieces and set it aside.
- In a medium saucepan, heat the chicken or vegetable broth over low heat.
- In a large saucepan or Dutch oven, melt the butter over medium heat.
- Add the onion to the saucepan and cook for 2-3 minutes, or until it is softened.
- Add the Arborio rice to the saucepan and stir to coat it with the butter.
- Add the white wine to the saucepan and stir until it is absorbed by the rice.
- Add a ladleful of the hot broth to the rice and stir until it is absorbed. Continue adding the broth, one ladleful at a time, stirring constantly, until the rice is al dente and the broth is absorbed, about 18-20 minutes.
- Add the flaked salmon and Parmesan cheese to the rice and stir to combine. Cook for an additional 2-3 minutes, or until the salmon is heated through and the cheese is melted.
- Season the risotto with salt and pepper, to taste.
- Sprinkle the chopped parsley over the risotto and serve immediately.
Salmon risotto is a delicious and hearty dish that is perfect for a special occasion or a comforting weeknight dinner. Enjoy!
Nutrition:
- Calories: 470
- Protein: 22g
- Fat: 18g
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 45mg
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Ingredients
- 1 pound salmon fillet, skin removed
- 6 cups chicken or vegetable broth
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 8 ounces sliced mushrooms
Instructions
- Preheat the oven to 350°F.
- Season the salmon fillet with salt and pepper and place it on a baking sheet lined with parchment paper.
- Bake the salmon in the oven for 15-20 minutes, or until it is cooked through. Remove the salmon from the oven and let it cool. Once cooled, flake the salmon into small pieces and set it aside.
- In a medium saucepan, heat the chicken or vegetable broth over low heat.
- In a large saucepan or Dutch oven, melt the butter over medium heat.
- Add the onion to the saucepan and cook for 2-3 minutes, or until it is softened.
- Add the Arborio rice to the saucepan and stir to coat it with the butter.
- Add the white wine to the saucepan and stir until it is absorbed by the rice.
- Add a ladleful of the hot broth to the rice and stir until it is absorbed. Continue adding the broth, one ladleful at a time, stirring constantly, until the rice is al dente and the broth is absorbed, about 18-20 minutes.
- Add the flaked salmon and Parmesan cheese to the rice and stir to combine. Cook for an additional 2-3 minutes, or until the salmon is heated through and the cheese is melted.
- Season the risotto with salt and pepper, to taste.
- Sprinkle the chopped parsley over the risotto and serve immediately.
Notes
*Salmon risotto is a delicious and hearty dish that is perfect for a special occasion or a comforting weeknight dinner. Enjoy!
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