Salmon risotto

Ingredients

• 400 grisotto rice
• 100 gsmoked salmon
• 1white onion
• 1 clovegarlic
• 100 ml (½ glass)dry white wine
• As neededvegetable stock
• To tasteparsley
• 200 mlcooking cream
• 1 knobbutter
• A littleextra-virgin olive oil
• A littlesalt and pepper

Instructions

1. 1

   Prepare the aromatics

   Peel and finely chop the onion, then peel the garlic clove.

2. 2

   Chop the salmon

   Cut the smoked salmon into small pieces. Add a little olive oil and the butter to a saucepan.

3. 3

   Soften the onion

   Cook the onion and garlic gently until softened, taking care not to let them brown too much.

4. 4

   Add the salmon

   Stir in the chopped salmon and let it warm through so it takes on the flavour of the aromatics.

5. 5

   Toast the rice

   Remove the garlic, add the rice and toast it for 1 minute, stirring.

6. 6

   Pour in the wine

   Add the white wine and let it evaporate.

7. 7

   Add the stock

   Pour in 2–3 ladlefuls of vegetable stock and season with a little salt and pepper.

8. 8

   Cook the risotto

   Stir well and cook, adding more stock gradually as the rice absorbs it.

9. 9

   Finish with cream

   When the rice is nearly cooked, stir in the cream to make the risotto creamy. Take the pan off the heat and mix in finely chopped parsley.

10. 10

    Rest before serving

    Leave the salmon risotto to rest for a couple of minutes before serving.

What is salmon risotto?

Risotto is a northern Italian rice dish cooked by gradually adding liquid and stirring as the grains release starch. This version combines that method with smoked salmon and cooking cream for a rich, savoury finish.

The salmon seasons the rice as it cooks, while parsley adds a fresh note at the end. Adding the cream near the finish keeps it from being cooked for the whole time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 535 calories, 13g protein, 83g carbs, 14g fat.

Most of the carbohydrates come from the rice, while the cream, butter and olive oil contribute much of the fat. The salmon provides protein, with smaller amounts also coming from the rice and cream. For a more balanced plate, serve a modest side salad or steamed green vegetables alongside it.

Choosing the rice and stock

Rice: Use a short-grain risotto rice, such as Arborio or Carnaroli, if available. Its starchy surface helps create the characteristic creamy texture while the grains remain distinct.

Stock: Keep the vegetable stock hot in a separate pan or jug so it does not cool the rice each time you add some. Add it in ladlefuls, using only as much as the rice needs to cook.

Building the flavour

Aromatics: Soften the onion gently with the garlic in the oil and butter; avoid browning them, which can make their flavour more pronounced than the salmon’s.

Wine: Let the wine evaporate before adding stock. This leaves its flavour in the pan without making the finished risotto taste raw or sharp.

Getting the texture right

Stirring: Stir regularly after adding stock to help the rice cook evenly and release starch. The risotto should be creamy and loose enough to spread slightly on the plate, not stiff.

Doneness: Taste a grain near the end. It should be tender with a slight bite in the centre; add another small ladleful of stock if it is still too firm.

Timing the salmon and cream

Salmon: Cut the smoked salmon into small pieces so it distributes through the rice. Warm it briefly with the onion before adding the rice, as directed, rather than letting it fry for an extended time.

Cream: Add the cooking cream when the rice is nearly done, then finish the risotto off the heat with parsley. A short rest of a couple of minutes lets the texture settle before serving.

What to serve with it

A simple green salad or lightly dressed rocket provides a fresh contrast to the creamy rice. Keep accompaniments lightly seasoned, since smoked salmon and stock can already contribute salt.

Serve the risotto soon after its short rest. It thickens as it stands, so have warmed plates ready and bring it to the table promptly.

Recipe notes & tips

• Warm the vegetable stock before adding it to the rice.
• Keep the onion and garlic over a gentle heat so they soften without browning.
• Stir regularly, especially after each addition of stock.
• Taste the rice before adding more salt, as smoked salmon and stock may already be salty.
• Add stock gradually and stop when the rice is tender and the risotto is creamy.
• Chop the parsley finely and add it after taking the pan off the heat.

Variations

• Add lemon: Finish with a little lemon zest for a bright note alongside the smoked salmon.
• Use fresh salmon: Cook small pieces of fresh salmon thoroughly before stirring them through the finished risotto.
• Add peas: Stir in peas towards the end of cooking so they warm through without becoming mushy.
• Skip the cream: Leave it out and finish the risotto with a little butter for a less creamy version.
• Use fish stock: Replace the vegetable stock with fish stock for a deeper seafood flavour, adjusting the salt to taste.

Common mistakes to avoid

• Browning the onion: Keep the heat gentle so the onion softens without taking on too much colour.
• Adding cold stock: Warm it first to keep the rice cooking steadily.
• Pouring in all the stock at once: Add it gradually so you can judge how much the rice needs.
• Overcooking the rice: Start tasting near the end and stop when the grains are tender with a slight bite.
• Salting too early: Season lightly at first and taste again, since smoked salmon and stock can be salty.
• Leaving it to stand too long: Rest it for only a couple of minutes, then serve before it becomes too thick.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and eat within 2 days. Reheat gently in a saucepan with a splash of water or stock, stirring until piping hot; the rice will be softer than when freshly made.

Frequently asked questions