Fresh salmon and lemon risotto, a fresh and delicate risotto like the Shrimp and Lemon Risotto, perfect in every season that combines the delicate flavor of fresh salmon with the freshness of lemon. Many times you don’t need to work hard or look for rare ingredients to bring a refined dish to the table that makes a big impression, without the stress!
When I have guests, a first course I love to serve is risotto, a dish that can be adapted in a thousand different ways, always new, preparing for example autumn risottos, summer risottos and winter risotto recipes that are always delicious.
Some weeks ago, on the occasion of an important celebration I served this delicious fresh salmon risotto scented with lemon. A dish of great simplicity, yet tasty and refined, which met with great success — a very simple, quick and very flavorful recipe, suitable for an important seafood menu. Here is the recipe; I’m sure it will surprise you. Before rushing to the stove, remember that if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here), and if you don’t like fish you can always fall back on Lemon and Sausage Risotto or Parmesan and Lemon Risotto.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 (≈400 g) cups Carnaroli rice
- 11 (≈300 g) oz salmon (fresh)
- 1 shallot
- to taste extra virgin olive oil
- 1/2 glass white wine (or prosecco)
- 5.5 (≈1300 ml) cups vegetable broth (or boiling salted water)
- to taste parsley
- to taste lemon zest (organic)
- 3 (≈40 g) tbsp butter
- 1/2 (≈50 g) cup cheese (Grana Padano or Parmigiano, grated)
Tools
- 1 Pot
Steps
Peel and finely chop a medium shallot, then sauté it in extra virgin olive oil.
Remove the skin from the salmon, cut it into cubes and sauté for a couple of minutes in a pan with a drizzle of oil.
Add the rice to the shallot and cook for 3–4 minutes over high heat, stirring very often. Pour the wine over the rice, deglaze and let it evaporate completely.
Then begin adding hot vegetable broth, waiting for it to be fully absorbed before adding more; stir very often during cooking. While the rice starts to cook, melt the butter in a small bowl and add the grated lemon zest, chopped parsley and one tablespoon of lemon juice. Mix and set aside.As soon as the rice is almost cooked, add the salmon, stir, and off the heat add the flavored butter and the Parmigiano. Stir again and bring to the table to serve.
If you enjoyed this recipe, also see:
–Puff pastry roll with potatoes and fresh salmon;
–Salmon fillet in avocado sauce;
–Baked salmon fillet in a potato crust;
–Salmon and pistachio risotto.
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