The recipe for the delicate risotto with salmon and lemon is of an unparalleled goodness, truly out of this world, something really good and I ate a huge plate of it….the one you see in the photo in short!
Speaking of photos, it’s difficult to show a creamy risotto well made by taking pictures setting up the set, taking the tripod and Canon all by myself so… I DON’T KNOW IF IT SHOWS but this dish is so so good!!!!!!!!!!!!!!
I chose the riceCarnaroli variety but you can also use other types as long as they are suitable for risotto preparation, while for the salmon I went economical using canned salmon fillets (never bought until now!!!) but if you buy fresh chunks, this risotto will be 5 STARS luxury!!!!!!!!!!!
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, to which you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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Other recipes with lemon and salmon:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for DELICATE RISOTTO with SALMON AND LEMON
- 1 1/4 cups Carnaroli rice
- 2 lemons (organic or untreated)
- 4.2 oz salmon fillets
- 1/2 onion (small or a spring onion)
- 1 clove garlic
- 4 cups vegetable broth (or water, calculate a little more if needed…)
- 2 tbsp extra virgin olive oil
- 3.5 tbsp butter
- to taste salt
- to taste peppercorns
- to taste chopped parsley
Tools for DELICATE RISOTTO with SALMON AND LEMON
- High-sided saucepans
- Spatulas
- Peelers
- Knives
- Cutting Boards
- Risotto Cookers
FOR THE PREPARATION OF DELICATE RISOTTO with SALMON AND LEMON
added just before complete cooking, it breaks apart and helps to cream it, flavoring all the rice grains.
So….I start by chopping a bit of onion and also putting the crushed garlic clove with a couple of tablespoons of extra virgin olive oil and a touch of butter.
I toast the rice carefully mixing and add the juice of one lemon and the grated zest always of 1 citrus.
I continue to cook the rice adding water or hot vegetable broth little by little and clearly stirring very often.
When the grains of rice are about 3/4 minutes from full cooking, I add the drained salmon and the juice of the second lemon and if needed also broth and/or water.
I adjust the salt, I also added a pinch of pepper (lately I’m putting it in coffee as well ah ah) and prepare individual plates adding chopped parsley and the second lemon’s zest cut into small strips.
I took all the peel with the peeler and with a sharp knife I cut little strings, matchstick strips of zest only the yellow, not the white.
I add a touch of frozen butter to cream everything and off we go….
Serve immediately the super delicate risotto with salmon and lemon and…enjoy to the fullest!
Bon appétit! Annalisa
