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Salmon Risotto

Salmon Risotto

  • Serves 4
  • Prep time 15 minutes
  • Cook time 18 minutes

Ingredients

  • Fumet de poisson
    750 ml (3 cups) fish stock, diluted
  • Riz arborio
    250 ml (1 cup) Arborio rice
  • Vin blanc
    180 ml (3/4 cup) white wine
  • Zestes de citron
    15 ml (1 tbsp) lemon zest
  • Filet de saumon
    350 g (about 3/4 lb.) salmon fillets, diced

Also needed

  • 30 ml (2 tbsp) olive oil
  • 1 onion, chopped
  • 15 ml (1 tbsp) butter

Optional

  • 30 ml (2 tbsp) fresh basil, chopped

Steps

  1. Bring the fish stock to a boil in a pot and keep it hot over low heat.
  2. Heat the oil in another pot over medium heat. Sear the onion for 1 minute and then add the rice. Cook for 30 to 45 seconds, stirring.
  3. Add the white wine and zest. Cook until the liquid is completely absorbed, stirring from time to time.
  4. Pour 250 ml (1 cup) of boiling hot stock into the rice pot. Cook until the liquid is completely absorbed, stirring from time to time. Repeat this step once.
  5. Pour the rest of the stock into the rice pot and add the salmon and the basil, if desired.
  6. Once the liquid is absorbed, add the butter.


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