Salmon Risotto with Preserved Lemon
 
Prep time
Cook time
Total time
 
:
Serves: Serves 4
Ingredients
  • 3 tablespoons extra virgin olive oil
  • ½ cup finely chopped onion
  • 1½ cups arborio rice or carnaroli rice (recommended)
  • ¼ cup dry white wine
  • 4 cups hot fish stock, reserve ¼ cup
  • ¼ cup finely chopped preserved lemon
  • 2 tablespoons fresh dill (recommended) or ½ teaspoon dried
  • ¾ teaspoon salt
  • 1 tablespoon butter
  • 12 ounces cooked, flaked salmon
Instructions
  1. 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.
  2. 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.
  3. Continue adding the broth, ¼ 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 ¼ cup broth if the rice is too dry. Add salt to taste.
  4. Serve immediately garnished with some fresh dill.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/salmon-risotto-with-preserved-lemon/