Salmon Risotto
Made with preserved lemons and dill for a fabulous flavor combo, this elegant Salmon Risotto is perfect for everything from casual get-togethers to upscale dinner parties!
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
Calories: 571kcalCarbohydrates: 63gProtein: 27gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 54mgSodium: 1275mgPotassium: 726mgFiber: 3gSugar: 2gVitamin A: 147IUVitamin C: 2mgCalcium: 93mgIron: 5mg
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