Salmon risotto

Let's discover together all the steps in preparing risotto with fresh (and smoked) salmon: the recipe in two variations.

Today we are cooking a delicious dish, fresh salmon risotto, a recipe that lends itself to numerous interpretations . We thought of using the leek in the sauté (which goes very well with the salmon) and stirring in some good butter (if you want you can also flavor it !).

We will then also give you a variant of the dish, very simple and much quicker, using smoked salmon. Try both versions and then tell us which one you prefer. What can I say, we are ready. And you? So follow us and let's start cooking !

How to make salmon risotto

1. First of all, organize the cooking times for the salmon and the rice well: put the broth on so as to give it time to come to the boil , then slice the salmon into cubes and cook them in a pan with a drizzle of oil to about 10 minutes , or until cooked, then season with salt and pepper.
2. In a second pan with slightly higher edges, where you can cook the rice, put a drizzle of oil and the thinly chopped leek (you can replace it with the shallot).
3. Sauté the leek for a few minutes, then add the rice and toast it for 1-2 minutes .
4. Pour in the dry white wine and, once the alcohol has evaporated, begin to cover it with the broth.
5. Add hot broth as needed until the rice is cooked, towards the middle of the time also add the cooked salmon.
6. Once the rice has finished cooking, stir it in the butter (you can also flavor it if you mix it with aromatic herbs and then put it back in the fridge while waiting to use it).
7. Plate and serve.

The variant with smoked salmon

Risotto with smoked salmon is a quick variant of the dish, which does not require cooking the fish. The ingredients used are the same, except for the salmon: we recommend slightly decreasing the quantity of fish as it is much stronger than the fresh one ( 150 g will do).

1. Prepare the rice as per the previous recipe, toasting it in a pan with the leek and oil.
2. Add the wine and then add the broth little by little .
3. At this point you can take two paths. Add the smoked salmon cut into strips during cooking, or at the end.
4. Don't forget to mix the risotto with the butter , add salt and pepper if necessary and then serve.

Read also

Risotto alla pescatora: a mouth-watering fish and shellfish dish