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!
For more delicious risotto recipes be sure to try our:
- 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
- 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, 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.
- Serve immediately garnished with some fresh dill.
Fortissimona says
I just made this tonight – I used chicken stock and did a quick-and-dirty preserved lemon trick by boiling two quartered lemons in a cup of water with two tablespoons of salt. After half an hour of boiling the rinds were tender and tasted just right! Honestly loved the risotto with the warm chicken stock flavor that balanced out the salmon well. Prepping was a little finicky but overall it was a simple recipe to make!
Kimberly @ The Daring Gourmet says
Fantastic, I’m glad you enjoyed it, thanks for the feedback!
Nutmeg Nanny says
This risotto looks fabulous! I love using preserved lemons but have never thought to throw salmon into risotto. I’m all over this!
Sarah Walker Caron (Sarah's Cucina Bella) says
I love making risotto. Though it takes awhile, with the slow additions of liquid, I find it so relaxing. This version sounds tasty with the salmon — I haven’t had salmon risotto before!
Melissa from Hungry Food Love says
I so need to get out of my comfort zone and make this. I love risotto but I always do mushroom risotto, that’s it. This thou sounds and looks soo good. Need to make it soon!
Heather | All Roads Lead to the Kitchen says
First of all, that salmon looks AAAAAAHmazing! The risotto sounds deicious, too – such a great idea to add salmon.
Cookin Canuck says
Risotto is one of our favorite “clean out the fridge meals”. The preserved lemons must give it such a wonderful brightness!
Renee - Kudos Kitchen says
I would have never thought of adding salmon to risotto, but it’s a beautiful dish. Love the preserved lemon addition.
Krista @ Joyful Healthy Eats says
Wow! So easy yet so fancy! Love the preserved lemon addition too!
Adina says
LOL!!! 15th of December!!!
Erin @ Texanerin Baking says
I never really knew what risotto was until now! So happy I finally found out. :) And this looks delicious! Love salmon and lemon together.
Adina says
That salmon looks so amazing!!!! I have been meaning to make the lemons like forever, don’t know why I still didn’t manage, I collected so many wonderful recipes containing the lemons already…
Kimberly @ The Daring Gourmet says
Adina, you MUST make those lemons!! Think of it, if you make them today they’ll already be ready to use by December 15th!! :) You can put all those delicious recipes you’ve been collecting to use!
Ginny McMeans says
First I have to say I love your preserved lemons. I am going to try that. Your risotto but taste so wonderful and flavorful.
Carrie @Frugal Foodie Mama says
Risotto is one of my favorites! I call it my adult comfort food. ;) Love the addition of salmon and preserved lemons!
Maris (In Good Taste) says
This looks fantastic! Love it.
Tonia from TheGunnySack says
I don’t think I’ve ever actually eaten risotto! I need to make it one of these days because I know I’d love it!
Beth says
I wish my husband liked salmon because this dish looks awesome!!
Lauren Kelly Nutrition says
I love the addition of preserved lemon! So much flavor!
Sheena @Tea and Biscuits says
I love salmon but have never had it in a risotto before, what a great idea!
The Food Hunter says
I totally see this as a romantic night in meal.
Stephanie says
I love risotto and this one looks incredibly flavorful! Yum!
Julia says
Preserved lemons are such a powerhouse ingredient. Putting that with this light salmon risotto is perfect!
Barrett @dirtylaundrykitchen.com says
I love preserved lemons and it’s never occurred to me to use them like this. Great idea. Thanks.
Christie says
Preserved lemons were a great flavor to add to this delicious risotto.
Kacey @ The Cookie Writer says
I am a huge risotto fan and I love the flavours in this recipe! Lemon pairs so nicely with salmon, but I would never have thought to use preserved lemons! Great idea :)
Emily says
Salmon risotto looks so unique and delicious! I love the addition of preserved lemon, you can never go wrong with lemon!