Creamy Parmesan Salmon Risotto: Ready In Under 60 Minutes

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Salmon risotto brings juicy, flavorful salmon paired with a creamy risotto that is easy enough for a beginner to make with these simple steps.

salmon risotto

You have to try the perfect harmony of creamy and savory flavors in a delectable salmon risotto. This guide will take you on a culinary journey, teaching you how to create a dish that you’re sure to make again.

In this recipe, fresh salmon takes center stage, lending its rich and delicate flavor to the creamy risotto rice. Every bite is a melting pot of textures and tastes, with the tender fish beautifully complemented by the velvety risotto.

But creating a creamy salmon risotto is not just about the recipe; it’s about the technique. I’ll walk you through every step, from cooking the rice to sautéing the fish, ensuring that each component is cooked to perfection.

Whether you’re a seasoned chef or a home cook looking to expand your repertoire, this guide will equip you with the knowledge and skills needed to master the art of making a creamy salmon risotto. So get ready to savor the flavors and impress with your culinary prowess. Let’s dive in!

How To Make Salmon Risotto

Ingredients needed

  • Salmon
  • Chicken stock
  • White wine
  • Onion
  • Garlic
  • Arborio rice
  • Butter
  • Parmesan

Helpful recipe tips that are important

  • Follow the directions exactly, you cannot rush risotto. That is the star of the show and not the salmon. Proper preparation is key to the creamy texture that the rice creates.
  • If you’d like to substitute the white wine simply leave it out or swap with lemon juice. But the wine add a nice and noticeable flavor to the overall recipe. Personally, pinot Grigio is always my white wine of choice when cooking.
salmon risotto

Making the salmon risotto recipe as easy as possible

  1. First, prep all of the ingredients. The salmon will cook separately yet set it to the side and season with salt and pepper as it comes to room temperature. Place the chicken broth in a pot and bring to a boil then lower the heat to keep it hot.
  2. In a separate pot on medium high heat, add in oil then sauté the onions and garlic. When the onions and garlic are golden and fragrant pour in the risotto rice. Now, allow the rice to mix in with the onions and garlic and toast at the same time. You’ll want to toast the rice for about 2-3 minutes you’ll notice a color change in the rice.
  3. Next, pour in the white wine. Allow the rice to cook and absorb the white wine. The next steps are very crucial for the perfect salmon risotto.
  4. Using a ladle, click here to see what a ladle is, add in one full ladle of hot chicken broth to the rice. Allow the chicken broth to cook and absorb into the rice as you frequently stir it. Once the rice has absorbed the majority of the chicken broth add in another ladle.
  5. Note, it’s very important not to rush this part. The slow absorption is what makes the rice creamy. Keep the chicken broth hot because if it were cold it would slow down the cooking process and change of the texture of the rice. Do not try to speed up the process by dumping all of the chicken broth in, this is a mistake. Slowly adding the broth allowing the risotto rice to absorb the liquid while cooking allows the starches to thicken the rice making the classic creamy texture we all love, continuing.
  6. You will repeat the process in step for for about 20 minutes. A ladle at a time, watching the rice slowly cook and start to soften while getting creamy. After 20 minutes, test a grain of the risotto rice. It shouldn’t be mushy but the creamy with a slight bite. At this point turn off the heat. During the last 5 minutes you’ll want to start cooking the salmon so that the protein is finished shortly after the rice.
  7. When the rice is done now you add in the butter and mix in the parmesan cheese. Lastly, you want to add in salt and pepper to taste.
  8. Serve the fully cooked salmon on top of a bed of creamy risotto rice and enjoy.

Frequently Asked Questions (FAQs)

What is risotto made of?

Risotto is made from a type of rice. But, not just any sort of rice you need a specific grain to make good risotto. A rice with a high starch content which is where you get that creamy flavor from. Arborio rice is very common and easy to find but there are a few types of other rice that can be used as well.

How to make the best risotto?

In this recipe the secret lies in the white wine, butter and parmesan. The butter and parmesan are saved for last to finish the dish off so they are the first things you taste. But, the white wine is used in the beginning and the flavor is buried down deep into each grain you enjoy.

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salmon risotto

Salmon Risotto

Salmon risotto brings juicy, flavorful salmon paired with a creamy risotto that is easy enough for a beginner to make with these simple steps.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian
Servings 1 serving

Ingredients
 

  • 1 salmon fillet
  • 1/4 medium yellow onion, diced
  • 3 clove garlic, minced
  • 1/2 cup arborio rice
  • 1/4 cup white wine
  • 2.5 cup chicken broth
  • 2 tablespoon butter
  • 1 ounce parmesan, chopped or shredded
  • salt & pepper to taste
  • oil for cooking

Instructions
 

  • First, prep all of the ingredients. The salmon will cook separately yet set it to the side and season with salt and pepper as it comes to room temperature. Place the chicken broth in a pot and bring to a boil then lower the heat to keep it hot.
  • In a separate pot on medium high heat, add in oil then sauté the onions and garlic. When the onions and garlic are golden and fragrant pour in the risotto rice. Now, allow the rice to mix in with the onions and garlic and toast at the same time. You'll want to toast the rice for about 2-3 minutes you'll notice a color change in the rice.
  • Next, pour in the white wine. Allow the rice to cook and absorb the white wine. The next steps are very crucial for the perfect salmon risotto.
  • Using a ladle, click here to see what a ladle is, add in one full ladle of hot chicken broth to the rice. Allow the chicken broth to cook and absorb into the rice as you frequently stir it. Once the rice has absorbed the majority of the chicken broth add in another ladle.
  • Note, it's very important not to rush this part. The slow absorption is what makes the rice creamy. Keep the chicken broth hot because if it were cold it would slow down the cooking process and change of the texture of the rice. Do not try to speed up the process by dumping all of the chicken broth in, this is a mistake. Slowly adding the broth allowing the risotto rice to absorb the liquid while cooking allows the starches to thicken the rice making the classic creamy texture we all love, continuing.
  • You will repeat the process in step for for about 20 minutes. A ladle at a time, watching the rice slowly cook and start to soften while getting creamy. After 20 minutes, test a grain of the risotto rice. It shouldn't be mushy but the creamy with a slight bite. At this point turn off the heat. During the last 5 minutes you'll want to start cooking the salmon so that the protein is finished shortly after the rice.
  • When the rice is done now you add in the butter and mix in the parmesan cheese. Lastly, you want to add in salt and pepper to taste.
  • Serve the fully cooked salmon on top of a bed of creamy risotto rice and enjoy.
Keyword Salmon Risotto
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