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.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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