Smoked Salmon Risotto
(2)
43 min
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.
avalon53
10 people made this
Ingredients
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
Method
Prep:10min ›
Cook:30min ›
Extra time:3min resting ›
Ready in:43min
- 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.
- 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.
- 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 & ratings
Average global rating:
(2)
Reviews in English (2)
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
1
just delicious! - 25 Jan 2012
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