Salmon Risotto
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
688 kcal
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Course
Side Dish, Main Course, Appetizer, Lunch
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Cuisine
Italian
Salmon Risotto
Description
Salmon Risotto features risotto rice cooked slowly with butter, shallots, and wine, absorbing salmon stock to develop a creamy texture. Flaked salmon and pesto are folded in near the end, imparting a mild fish flavor balanced by the herbaceous pesto. The risotto requires regular stirring during cooking to release the rice’s starches, producing its characteristic creaminess.
The dish has a soft, slightly firm bite and is best served warm in bowls rather than on plates to maintain its loose consistency. This recipe can adapt to similar fish like trout or char, making it versatile according to available ingredients.
For optimal results, use warm stock or water when adding liquid to encourage even cooking and prevent temperature drops. Stirring is essential to achieve the desired creamy risotto texture. The salmon used can be leftover, smoked, or poached, offering flexibility in preparation and minimizing extra cooking time.
Ingredients
- 4 tablespoons butter divided
- 1/2 cup shallot or yellow onion, minced
- 2 cups risotto rice (see above for varieties)
- 1/2 cup marsala wine or white wine
- 6 cups salmon stock or low-sodium chicken stock
- 6 ounces salmon flaked, cooked
- 3 tablespoons pesto
- black pepper to taste
Instructions
- 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.
Notes
- Use warm or room temperature stock to maintain cooking temperature and promote even rice absorption.
- Stir the risotto frequently throughout cooking to achieve a creamy texture.
- Leftover or smoked salmon can be used; cooking fresh salmon is optional.
- Any basil or parsley-walnut pesto works well to complement the salmon flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 93g | 31% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 337mg | 14% |
| Potassium | 719mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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