Smoked Salmon Risotto

Smoked Salmon Risotto


8 people made this

About this recipe: It is important that you add the salmon at the very last, and leave the risotto to sit for a few minutes off the heat, otherwise you risk losing all the flavour from the fish.


Serves: 4 

  • 350g Arborio rice
  • 200g smoked wild salmon
  • 1L vegetable stock
  • olive oil
  • salt and pepper to taste
  • 1/2 onion, chopped
  • 50 to 60 g butter
  • 1 glass brandy or vodka

Prep:10min  ›  Cook:30min  ›  Extra time:3min resting  ›  Ready in:43min 

  1. Heat the butter in a heavy-bottomed pot. Stir in the chopped onion and the rice until well crispy. Add the vodka or brandy and let evaporate.
  2. In the meantime prepare a light stock using vegetable stock cubes and/or carrots, tomatoes, celery and one potato. Chop the salmon in thin stripes.
  3. To make the risotto: add the hot stock, ladle by ladle, having the patience to wait for the liquid to be absorbed while you keep stirring vigorously. When it is nearly done – taste it until you get the right texture! – adjust the seasoning. Switch off the heat and throw in the salmon. Leave the risotto to rest for a few minutes off the heat before serving.

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Reviews (2)


Delicious recipe. Used smoked trout intead of salmon. Also a squeeze of lemon juice at the end would lift it a little more. - 18 May 2013


just delicious! - 25 Jan 2012

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