Salmon Risotto
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Made with preserved lemons and dill for a fabulous flavor combo, this elegant Salmon Risotto recipe is perfect for everything from casual get-togethers to upscale dinner parties! To tie in the lemon flavor for dessert you can serve this fabulous Italian-inspired Limoncello Cake!
What Rice is Best for Risotto?
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 likewise 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.
How to Make Salmon Risotto
For this salmon risotto you can use either fresh salmon or use pre-cooked or canned salmon. And we’re pairing it with dill and the irresistible flavor of preserved lemon. If you’ve tried preserved lemons before, you already know how incredible 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. Homemade preserved lemons taste vastly better than store-bought and they are so easy to make! Be sure to read my post on How To Make Preserved Lemons.
This Salmon Risotto is classy, elegant, and is fit for the fanciest of dinner parties or special occasions, but it’s also simple and quick to make and equally perfect for a casual family dinner!
Salmon Risotto Recipe
Let’s get started!
You can use either fresh salmon or use pre-cooked, canned salmon or even gravlax. 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.
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). Stir in the butter.
Carefully stir in 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 my:
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Salmon Risotto
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 1/2 cups arborio or carnaroli rice
- 1/4 cup dry white wine
- 4 cups hot fish or salmon stock (can substitute chicken stock) , reserve 1/4 cup
- 1/4 cup finely chopped preserved lemon
- 2 tablespoons fresh dill or 1/2 teaspoon dried
- 3/4 teaspoon salt
- 1 tablespoon butter
- 12 ounces cooked salmon , flaked
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
Originally published on The Daring Gourmet November 1, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This risotto is fabulous! I love using preserved lemons but have never thought to throw salmon into risotto. I’m all over this!
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!
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!
First of all, that salmon looks AAAAAAHmazing! The risotto sounds delicious, too – such a great idea to add salmon and the preserved lemon!
Risotto is one of our favorite “clean out the fridge meals”. The preserved lemons must give it such a wonderful brightness!
I would have never thought of adding salmon to risotto, but it’s a beautiful dish and was so delicious! Love the preserved lemon addition!
Wow! So easy yet so fancy and SO delicious! Loved the preserved lemon addition!
LOL!!! 15th of December!!!