Indulge in a culinary journey with our delectable Salmon Risotto, a harmonious blend of flavors and textures that will tantalize your taste buds. This creamy and luxurious dish features succulent salmon cooked to perfection, nestled amidst a bed of Arborio rice that has absorbed a rich and flavorful broth infused with white wine, Parmesan cheese, and a hint of saffron. As you savor each bite, the delicate flavors of the salmon and the creamy risotto dance on your palate, creating a symphony of taste. Accompanying this main course are three additional recipes that will elevate your dining experience: a refreshing Arugula Salad with a zesty Lemon Vinaigrette, a flavorful Roasted Tomato Salsa that adds a burst of color and tang, and a decadent Chocolate Mousse for a sweet and satisfying finish. These recipes are carefully curated to complement the Salmon Risotto, offering a delightful balance of flavors and textures that will leave you craving more.
Here are our top 8 tried and tested recipes!
SALMON WITH DILL SAUCE & LEMON RISOTTO
I love the classic combination of lemon and fish, and this dish is delicious and easy to throw together at the end of a long day. -Amanda Reed, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving., In a small saucepan, bring broth to a simmer; keep hot. In a large saucepan, heat oil over medium heat. Add shallot; cook and stir until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes., Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon zest and pepper., Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.
Nutrition Facts : Calories 815 calories, Fat 54g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 1273mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
SALMON RISOTTO
Make and share this Salmon Risotto recipe from Food.com.
Provided by byZula
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the stock in a pan and simmer gently.
- In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
- Add the rice and stir for 2 minutes or until the rice is transparent.
- Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
- Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.
Nutrition Facts : Calories 406.8, Fat 15.9, SaturatedFat 3.8, Cholesterol 41.7, Sodium 291.6, Carbohydrate 28.2, Fiber 1.1, Sugar 5.1, Protein 19.6
SMOKED SALMON RISOTTO
I've finally been introduced to risotto, and am obsessed with it ... and I had some smoked salmon that needed to be used up. I found this recipe at http://culinariaitalia.wordpress.com (it's important to give credit where credit is due!). Boy, did this hit the spot .... this was so simple, and so very, very delicious.
Provided by KLHquilts
Categories Short Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dice the onion(s) into small dice. Saute in 1 butter until golden.
- Add rice and stir thoroughly to coat; cook over medium-high heat for about two minutes.
- Add the wine, salt and dill to the rice/onion mixture.
- Heat vegetable stock in a separate pot. Using a large soup ladle, add one ladleful to the rice at a time, stirring constantly in between additions. (This is somewhere between half a cup and a cup of stock.) Wait until the liquid is absorbed before adding the next ladleful. The whole process of adding liquid should take anywhere from 20-30 minutes.
- Take half of the smoked salmon and chop it fine. Add to remaining butter and cream thoroughly. Take the other half of the smoked salmon and coarsely chop it.
- About two minutes before the rice has finished cooking, add the butter/salmon mixture and the coarsely chopped salmon. Stir for another two minutes, until thoroughly incorporated and creamy. Add the parmesan and stir for another minute or two.
SMOKED SALMON AND LIME RISOTTO
The cupboards were almost bare and all that was quickly defrostable was some smoked salmon so I conjoured up this risotto recipe from a few basics and some smoked salmon.
Provided by bewildergirl
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Fry the onions gently in a little olive oil but don't brown.
- Add garlic and chilli, fry till softened. Then add the arborio rice, thyme and butter and ensure that the rice is thoroughly coated with the butter mix, do not allow the rice to burn or brown.
- Add 1/2 cup dry white wine and reduce till there is just a small amount of wine left in the pan.
- Squeeze in the juice of half a lime and add some of the zest.
- On a moderate heat add one ladleful at a time of the chicken stock (made from stock cubes will suffice), stirring frequently and not allowing the mix to dry out. Keep one or two ladlefuls of the stock back for the last bit.
- Turn heat down to very low and add a small pack of smoked salmon sliced (about 4oz) sliced into strips, add a tiny bit more stock, then add some fine green beans or baby asparagus and some fresh peas, add last bit of stock, cook for a couple more mins until the vegetables are just cooked, with a little bit of a bite remaining and add lots of fresh chives, lots of fresh ground black pepper and 4 tbsp of creme fraiche. Stir gently.
- Add a final squeeze of lime juice, add parmesan, check seasoning and serve. The risotto should still be slightly wet, not sticky.
HONEY-GINGER GLAZED SALMON AND RISOTTO
Make and share this Honey-Ginger Glazed Salmon and Risotto recipe from Food.com.
Provided by YungB
Categories Rice
Time 1h
Yield 4 filets, 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Salmon:.
- Preheat oven to 350º F.
- In a small bowl, combine honey, juice, water, ginger and garlic.
- Pour honey mixture into a 9" x 13" x 2" Pyrex baking dish, arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over, sprinkle with 1/4 teaspoons salt and bake for 7 minutes.
- Remove from oven and preheat broiler.
- Brush fish with honey mixture and broil for 7 minutes, (As you can see, the honey mixture started to burn a bit after about 5 minutes, so I took the fish out and it was perfectly done.) or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.
- For the Risotto:.
- In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.
- In a large, heavy saucepan, melt 2 Tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes.
- Add the rice and stir to coat with the butter. Add the wine and simmer, until the wine has almost completely evaporated, about 3 minutes.
- Add 1/2 Cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
- Continue cooking the rice, adding the broth 1/2 Cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
- Remove from heat. Stir in the Parmesan cheese, the remaining TBS. of butter, salt & pepper and the basil (if so desired).
- Transfer the risotto to a serving bowl and serve immediately.
SMOKED SALMON & LEMON RISOTTO
Make and share this Smoked Salmon & Lemon Risotto recipe from Food.com.
Provided by English_Rose
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry the onion in the oil for 5 minutes Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 minutes
- Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
- Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest.
- Grind in some black pepper, but don't add salt as the salmon will be salty enough.
- Leave for 5 mins to settle, then taste and add some more pepper and salt if you like. Serve topped with reserved salmon (roughly torn) and serve with lemon wedges.
SALMON RISOTTO WITH DILL & LEMON
Make and share this Salmon Risotto With Dill & Lemon recipe from Food.com.
Provided by captain shep
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes. ADD the garlic, lemon zest and zucchini and cook for another 3 minutes. ADD the rice and cook for a minute, stirring to coat the rice grains with oil. POUR in the wine and stock, add the dill, salt and pepper and bring to the boil. COVER with a lid, reduce the heat to low and cook for 18 minutes. ADD the peas and salmon on top and cook, covered, for another 2 minutes. STIR in the reserved tablespoon of olive oil, the lemon juice and cheese and mix until well combined.
Nutrition Facts : Calories 889.8, Fat 34.4, SaturatedFat 7.4, Cholesterol 76.2, Sodium 1507.6, Carbohydrate 95.7, Fiber 6, Sugar 6.3, Protein 37.3
SMOKED SALMON RISOTTO W/ ROSSO CREMA
Steps:
- 1. Make Rosso Crema by heating oil in small skillet and sauté red bell pepper, shallot and garlic and cook and stir for five minutes. Add wine, stir and break up any bits sticking to skillet. Next add paprika, cream and salt, simmer over low for 12 minutes. Puree ingredients in food processor and return to skillet to keep warm. 2. Heat 1 tablespoon Bertolli Extra Virgin Olive Oil in medium skillet and sauté shallots and garlic for 3 minutes. Add rice and stir and sauté for 3 more minutes. Add wine and cook and stir until liquid is fully absorbed. Add broth, ½ cup at a time, and cook and stir until liquid is absorbed. Entire cooking time is approximately 40 minutes. 3. Stir in cream, remaining tablespoon olive oil, basil, chives, Parmesan cheese and salmon into risotto, stirring well to incorporate and combine. 4. Place warm Rosso Crema in squeeze bottle. 5. Place equivalent portions of Smoked Salmon Risotto in each of four serving dishes, decoratively swirl Rosso Crema on top of each serving. Garnish with parsley and serve.
Tips:
- Choose the right rice: Arborio or Carnaroli rice are the best choices for risotto, as they have a high starch content that helps create a creamy texture.
- Toast the rice: Toasting the rice before adding the liquid helps to bring out its flavor and prevent it from becoming mushy.
- Add the liquid gradually: Add the chicken broth or white wine in small increments, stirring constantly, to allow the rice to absorb the liquid evenly and prevent it from becoming too soupy.
- Stir constantly: Stirring the risotto constantly helps to prevent the rice from sticking to the bottom of the pan and becoming scorched.
- Cook until the rice is al dente: The rice should be cooked through but still have a slight bite to it. This usually takes about 18-20 minutes.
- Add the salmon and vegetables towards the end of cooking: This will help to prevent them from overcooking and becoming tough.
- Season to taste: Add salt, pepper, and other seasonings to taste before serving.
- Garnish with fresh herbs: Fresh herbs like parsley, chives, or basil add a nice pop of color and flavor to the risotto.
Conclusion:
Salmon risotto is a delicious and elegant dish that is perfect for a special occasion or a romantic dinner. It is relatively easy to make, but it does require some patience and attention to detail. By following the tips above, you can create a creamy, flavorful risotto that is sure to impress your guests.
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