The recipe for the very delicate risotto with salmon and lemon is uniquely delicious — really out of this world. I had a big plate… basically what you see in the photo!
About the photos: it’s difficult to show a properly creamy risotto while taking pictures, arranging the set, grabbing the tripod and the Canon all alone so… I DON’T KNOW IF YOU CAN SEE IT but this first course is really, really good!!!!!!!!!!!!!!
I chose the Carnaroli rice variety, but you can use other risotto-suitable rice types you prefer. As for the salmon, I went cheap and used canned salmon fillets (had never bought them before!!!) but if you buy fresh salmon steaks this risotto will be a 5-STAR luxury dish!!!!!!!!!!!
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I’ve opened a recipes channel on WhatsApp, free and open to everyone, no notifications or sounds. You can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll find one sweet and one savory recipe!
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Other recipes with lemon and salmon:
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients FOR THE VERY DELICATE RISOTTO with SALMON AND LEMON
- 1 1/3 cups Carnaroli rice
- 2 lemons (organic or untreated)
- 4 oz salmon fillets (drained)
- 1/2 onion (small, or use one spring onion)
- 1 clove garlic
- 4 1/4 cups vegetable broth (or hot water — you may need a little extra depending on how it cooks)
- 2 tbsp extra virgin olive oil
- 3 1/2 tbsp butter
- to taste salt
- to taste peppercorns
- to taste chopped parsley
Tools FOR THE VERY DELICATE RISOTTO with SALMON AND LEMON
- High-sided saucepans
- Spatulas
- Peelers
- Knives
- Cutting boards
- Rice cookers
FOR THE PREPARATION OF THE VERY DELICATE RISOTTO with SALMON AND LEMON
Added shortly before the end of cooking, it flakes and helps to cream and flavor all the rice grains.
So… I start by finely chopping a little onion and also crushing the clove of garlic, then I heat a couple of tablespoons of extra virgin olive oil and a little butter.
I toast the rice while stirring carefully and add the juice of one lemon and the grated zest of that same lemon.
I continue cooking the rice by adding hot water or hot vegetable broth little by little and, of course, stirring very often.
When the grains of rice are about 3–4 minutes from being fully cooked, I add the drained salmon and the juice of the second lemon and, if needed, more broth and/or water.
I season with salt — I also added a pinch of pepper (lately I even put it in my coffee, haha) — and prepare individual plates, topping with chopped parsley and the zest of the second lemon cut into small strips.
I peeled the entire rind with the peeler and with a sharp knife I cut thin matchstick strips of zest — only the yellow part, not the white.
I add a cold knob of butter to cream everything together and that’s it….
Serve immediately the super delicate risotto with salmon and lemon and… enjoy it to the fullest!
Buon appetito! Annalisa
