Salmon Risotto Recipe
This salmon risotto recipe is the perfect blend of creamy comfort and elegant flavor. With tender salmon, lemon zest, parmesan, and that classic risotto creaminess, it’s a dish that feels indulgent yet approachable.
Ingredients
- For the Base
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter divided
- 1 small onion finely chopped
- 3 garlic cloves minced (add the garlic just before the rice for maximum aroma)
- 1 ½ cups arborio rice short grain rice for creaminess
- ½ cup dry white wine like Pinot Grigio or Sauvignon Blanc
- 4 cups chicken or vegetable stock warmed and kept at medium heat
- For the Salmon
- 2 salmon fillets about 6 oz each, skin removed
- 1 tablespoon olive oil for cooking salmon
- Salt and black pepper to taste
- To Finish
- ½ cup grated parmesan cheese
- Zest and juice of 1 lemon for that creamy lemon brightness
- 2 tablespoons heavy cream optional, for extra richness
- 1 tablespoon fresh parsley chopped
Instructions
- Cook the salmon (8–10 minutes):
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Season salmon with salt and pepper.
- Cook 3–4 minutes per side until golden brown and just cooked through.
- Set aside, let rest, then flake into chunks.
- Start the risotto base (5 minutes):
- In a wide pot or deep skillet, heat 1 tablespoon butter and 1 tablespoon olive oil.
- Add onion and cook over medium heat until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Toast the rice (2 minutes):
- Add arborio rice and stir constantly for 1–2 minutes until edges look translucent.
- Deglaze with wine (2 minutes):
- Pour in the white wine and stir until it mostly evaporates. The kitchen will smell amazing at this point.
- Add stock gradually (20 minutes):
- Begin adding warm stock, one ladle at a time.
- Stir constantly, letting the rice absorb liquid before adding more.
- Continue this process for 18–20 minutes until rice is tender but still slightly firm in the center.
- Finish the risotto (3 minutes):
- Stir in the remaining butter, parmesan cheese, lemon zest, and juice.
- Fold in flaked salmon gently.
- Taste and adjust seasoning.
- Serve immediately: Risotto waits for no one! Top with fresh parsley and more parmesan if desired.
Notes
- Keep stock hot: Cold stock shocks the rice and ruins texture.
- Don’t walk away: Risotto requires constant stirring—embrace it as therapeutic!
- Season in layers: Season the salmon, season the risotto base, and check again at the end.
- Don’t overcook salmon: Cook just until opaque—it will finish gently in the hot risotto.
- Serve right away: Risotto thickens as it sits. If it gets too thick, loosen with a splash of stock.