Salmon Risotto
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
571 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Salmon Risotto
Description
In Salmon Risotto, finely chopped onions are softened in olive oil before addition of arborio rice, which is toasted briefly to help develop texture. The rice is then deglazed with dry white wine, followed by gradual incorporation of warm fish stock. Preserved lemon, dill, and salt are stirred in partway through cooking to introduce brightness and herbaceous notes.
The risotto is cooked over about 20-25 minutes with frequent stirring to coax out the rice's creamy starches, resulting in a rich consistency. Butter is folded in at the end for silkiness, then flaked cooked salmon is gently combined to preserve delicate flakes and flavor.
This warm, creamy dish can be served immediately and garnished with fresh dill for a subtle presentation. The use of fish stock enhances the seafood character without overpowering the rice’s creaminess.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 cup onion finely chopped
- 1 1/2 cups arborio rice or Carnaroli rice
- 1/4 cup white wine dry
- 4 cups fish stock reserve 1/4 cup, or salmon stock, can substitute chicken stock
- 1/4 cup preserved lemon finely chopped
- 2 tablespoons fresh dill or 1/2 teaspoon dried dill
- 3/4 teaspoon salt
- 1 tablespoon butter
- 12 ounces salmon flaked, cooked
Instructions
- Heat the oil in a medium stock pot, preferably one with a smaller diameter so the liquid evaporates more slowly. Cook the onions until soft and translucent, 5-7 minutes. Add the arborio rice and cook for another minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.Add about a quarter of the hot fish stock. Cook, stirring regularly, until most of the broth has evaporated. Stir in the preserved lemon, the dill and the salt.Continue adding the broth, 1/4 cup at a time, stirring regularly as the rice absorbs the broth and begins to swell and become creamy in texture (this will take 20-25 minutes). Lastly, stir in the butter and then carefully the salmon. Stir in the reserved 1/4 cup broth if the rice is too dry. Add salt to taste.Serve immediately garnished with some fresh dill.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 63g | 21% |
| Protein | 27g | 54% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 54mg | 18% |
| Sodium | 1275mg | 53% |
| Potassium | 726mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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