Pressure cooker smoked salmon risotto

    5 min

    This smoked salmon risotto will taste best if you use homemade or very good quality fish stock. It's an easy dish to make in a pressure cooker but if you decide to cook it in a pot, it won't take you more than 20 minutes. Serve garnished with freshly chopped dill or grated lemon.

    1 person made this

    Serves: 4 

    • 150g smoked salmon, chopped
    • juice of 1 lemon
    • 1 tablespoon freshly chopped dill
    • 600ml of fish stock
    • 2 tablespoons extra virgin olive oil
    • 1/2 ​​onion, finely chopped
    • 300g arborio or risotto rice
    • 120ml white wine

    Prep:5min  ›  Ready in:5min 

    1. Place chopped salmon in a bowl; add lemon juice and freshly chopped dill. Mix well, cover bowl and place in the fridge while you cook the rice.
    2. Heat fish stock in a pot over medium heat; keep warm.
    3. Pour olive oil into the pressure cooker; add chopped onion and fry for a few minutes to soften. Stir in rice to coat with oil. Pour in wine; cook and stir until wine evaporates.
    4. Pour in hot fish stock; close the lid and increase the heat. As soon as the pressure cooker begins to whistle, lower the heat to a minimum and set timer for 4 minutes.
    5. Turn off the heat and release the pressure from the cooker. Open the lid, stir in marinated smoked salmon and let risotto stand for a few minutes before serving.

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