Salmon Risotto with Preserved Lemon

This dish is perfect for a family meal, a couple’s night at home, or a dinner party.

Risotto uses a special rice, most commonly arborio, and it cooks up into a deliciously creamy texture with the the perfect touch of chewiness. Risotto has a bit of an upscale image attached to it but it’s actually very simple to make.  It just requires a little patience (only 20 minutes or so) and following a particular method.

Arborio is an Italian short-grain rice that is named after the town of Arborio where it is grown.  Because of its creamy-chewy consistency, it’s also a perfect choice for rice pudding.  Carnaroli, a medium-grained Italian rice also grown in northern Italy, can also be used to make risotto, but it’s harder to find.  However, if you can find it, carnaroli is considered the “king of Italian rices” and has a higher starch content than arborio, resulting in an especially luxuriously creamy texture while maintaining the perfect degree of chewiness.

This risotto combines salmon with the irresistible flavor of preserved lemon.

If you’ve tried preserved lemons before, you already know how amazing they are.  They’re like lemons on steroids only without the sour-bitter taste. It’s everything we love about the flavor of lemons but in gloriously concentrated form.  And they are so easy to make!  Be sure to read my post on How To Make Preserved Lemons.

This Salmon Risotto with Preserved Lemon is simple to make, thoroughly delicious and is ready for the table in 30 minutes.

You can use either fresh salmon or use pre-cooked or canned salmon.

If using fresh salmon you’ll need to cook it before adding it to the risotto.  You can either bake, pan-fry or grill it, whichever method you prefer.  Just cook it and then flake it off in pieces to add to the risotto when the time comes.

Let’s get started!

Heat the oil in a medium stock pot, for best results use one smaller in diameter so the liquid doesn’t evaporate as quickly.  Cook the onions until soft and translucent, 5-7 minutes.  Add the 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, dill and 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 or parsley.

Enjoy!