Land and sea risotto

Ingredients

• 400 grisotto rice
• 1small onion
• 120 gsmoked salmon
• 20 gdried mushrooms
• 100 ml (½ glass)white wine
• to tastechopped parsley
• to tastegrated Parmesan
• as neededvegetable stock, hot (stock cube is also suitable)
• 3 tbsp (about 45 ml)extra-virgin olive oil
• a pinchsalt and black pepper

Instructions

1. 1

   Soak the mushrooms

   Cover the dried mushrooms with hot water and leave them to soak for 15 minutes. Drain, squeeze out the excess water and chop them.

2. 2

   Fry onion and mushrooms

   Heat 3 tablespoons of oil in a pan. Add the chopped onion and mushrooms and fry them together.

3. 3

   Brown the salmon

   Let the onion and mushrooms brown over a high heat, then add the smoked salmon in pieces.

4. 4

   Add wine and rice

   Pour in the white wine and let it evaporate. Add the rice.

5. 5

   Toast the rice

   Toast the rice for about 2 minutes, then season with a little salt.

6. 6

   Add the stock

   Cook the rice, adding hot stock a little at a time.

7. 7

   Cook the risotto

   Stir thoroughly and cook for about 18 minutes.

8. 8

   Finish and serve

   Just before serving, scatter over the chopped parsley and freshly ground black pepper.

What is land and sea risotto?

Risotto is a northern Italian rice dish cooked gradually with stock and stirred until the grains are tender and the mixture turns creamy. “Land and sea” describes the pairing of ingredients from the earth and the water.

Here, dried mushrooms bring an earthy aroma, while smoked salmon adds a savoury, delicate fish flavour. The simple finish of parsley and black pepper keeps those flavours in focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 18g protein, 82g carbs, 15g fat.

Most of the carbohydrates come from the rice, while olive oil and Parmesan contribute much of the fat. Smoked salmon, Parmesan and rice provide protein, with the salmon and stock also contributing sodium. Serve with a generous green salad or vegetables to add freshness and balance the plate.

The key ingredients

Dried mushrooms: soaking them first softens them and brings out their flavour. Squeeze them after draining so they do not carry too much soaking water into the pan.

Smoked salmon: it is added after the mushrooms have browned, so it warms through alongside them. Its saltiness is why the recipe calls for only a little added salt.

Rice: use a risotto variety such as Arborio or Carnaroli if available. These grains release starch as they cook, helping the stock form a creamy coating.

Build flavour in the pan

Onion and mushrooms: let them fry and brown over a high heat before adding the salmon. This step develops a savoury base for the rice.

White wine: pour it in before the rice and allow it to evaporate. This keeps the wine’s sharpness from dominating the finished dish.

Add stock gradually

Hot stock: keep it warm and add it in small amounts as the rice cooks. Adding it gradually lets the grains absorb liquid without leaving the risotto either dry or soupy.

Stirring: stir thoroughly during the cooking time, particularly after each addition of stock. The recipe allows about 18 minutes, but check the rice as it approaches that point.

Check texture and doneness

The rice: taste a grain near the end of cooking. It should be tender but still have a slight firmness at its centre.

The consistency: the risotto should be creamy and loose enough to settle gently on the plate. If it tightens before serving, stir in a little more hot stock.

Finish and serve

Parsley and pepper: add them just before serving for a fresh, aromatic finish. Grind the pepper at the last moment as directed.

Parmesan: the ingredient list includes grated Parmesan but the method does not specify when to add it. Offer it at the table, or stir some through just before serving if you want a richer finish.

What to serve alongside

A crisp green salad or simply dressed vegetables make a fresh contrast to the creamy rice. Keep their seasoning light so it does not compete with the smoked salmon and mushrooms.

Serve the risotto as soon as it is ready; it continues to absorb liquid as it stands.

Recipe notes & tips

• Keep the vegetable stock hot while the risotto cooks.
• Taste before adding salt because smoked salmon and stock can already be salty.
• Squeeze the soaked mushrooms well after draining.
• Add the stock in small amounts rather than pouring it all in at once.
• Have the parsley and pepper ready so you can finish the risotto just before serving.

Variations

• Fresh mushrooms: use sliced fresh mushrooms in place of the dried ones, browning them until their moisture has cooked off.
• Herb swap: use a little chopped chives instead of parsley for a milder finish.
• Extra vegetables: stir in a handful of peas near the end of cooking.
• No wine: leave out the white wine and continue with hot vegetable stock.
• More Parmesan: add grated Parmesan at the table for a richer, cheesier serving.

Common mistakes to avoid

• Adding all the stock at once: the rice may cook unevenly; add hot stock a little at a time.
• Salting too early: smoked salmon and stock can be salty; season lightly and taste before adding more.
• Using cold stock: it can interrupt the cooking; keep the stock hot as you add it.
• Skipping the mushroom soak: dried mushrooms will stay tough; soak them in hot water for 15 minutes.
• Letting the risotto stand too long: it thickens as it rests; serve as soon as it is cooked.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan with a splash of water or stock, stirring until hot throughout; the rice will be softer than when freshly cooked.

Frequently asked questions