Smoked Salmon Risotto

    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.

    17 people made this

    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 in English (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