Best 4 Smoked Salmon Risotto Recipes

SMOKED SALMON RISOTTO

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

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.

SMOKED SALMON & LEMON RISOTTO

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.

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.