The recipe for the super delicate risotto with salmon and lemon is truly out of this world, an amazingly good dish, and I ate a huge plate of it… the one you see in the photo!
Speaking of photos, it’s hard to show a creamy risotto well-made while setting up the photo shoot with a tripod and Canon all by myself so… NOT SURE IF YOU CAN SEE but this dish is really, really good!!!!!!!!!!!!!!
I chose the Carnaroli rice, but you can also use other types suitable for risotto, while for the salmon, I was frugal using canned salmon fillets (never bought them before!!!) but if you buy fresh salmon fillets, this risotto will be 5-STAR luxury!!!!!!!!!!!
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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Other recipes with lemon and salmon:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for SUPER DELICATE RISOTTO with SALMON AND LEMON
- 10 oz Carnaroli rice
- 2 lemons (organic or untreated)
- 4.2 oz salmon fillets
- 1/2 onion (small or a spring onion)
- 1 clove garlic
- 1 quart vegetable broth (or water, calculate a bit more, depending on…)
- 2 tbsp extra virgin olive oil
- 1.8 oz butter
- to taste salt
- to taste whole peppercorns
- to taste chopped parsley
Tools for SUPER DELICATE RISOTTO with SALMON AND LEMON
- High-sided saucepans
- Spatulas
- Peelers
- Knives
- Cutting Boards
- Rice Cookers
STEPS FOR PREPARING SUPER DELICATE RISOTTO with SALMON AND LEMON
added just before the complete cooking, it flakes and helps to thicken and flavor all the rice grains.
So…. I start by chopping a bit of onion and adding the crushed garlic clove with a couple of tablespoons of extra virgin olive oil and a touch of butter.
I toast the rice, stirring carefully, and add the juice of one lemon and the grated zest of the same citrus.
I continue to cook the rice adding water or hot vegetable broth gradually and clearly stirring very often.
When the grains of rice are 3/4 minutes away from full cooking, I add the drained salmon and the juice of the second lemon and if needed, more broth and/or water.
Adjust the seasoning with salt; I also added a pinch of pepper (lately, I’ve been putting it even in coffee haha) and prepare individual plates by adding chopped parsley and the zest of the second lemon in thin strips.
I took the whole peel with the peeler and with a sharp knife cut thin threads, matchstick-like zest, only the yellow part, not the white.
Add a touch of cold butter to blend everything together and off you go….
Serve immediately the super delicate risotto with salmon and lemon and… enjoy it to the fullest!
Bon appétit! Annalisa
