Welcome back! The salmon risotto I propose today is a tasty, refined, and very simple main course to prepare. Simple as almost all my recipes are, after all. But simplicity is welcome if the results are still excellent. Do you agree with me? This is a dish suitable for the family table but perfect even when you have guests. In my house, smoked salmon is very popular, so I use it very often in my recipes because it pleases everyone. Would you like to try it?
Other main courses with smoked salmon:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Salmon Risotto
- 1.8 cups Carnaroli rice
- 7 oz smoked salmon
- 1 shallot
- dry white wine
- 2 tbsp butter
- vegetable broth
- poppy seeds
- dill (or fennel fronds for decoration)
- salt
Tools
- 1 Saucepan
Preparation of Salmon Risotto
Coarsely chop 5 oz of smoked salmon and slice the remaining 2 oz into strips. Set aside.
Peel the shallot, finely chop it, and sauté it in a large saucepan where 1 1/2 tbsp of butter has been melted.
Let it sizzle for a few moments, then add the rice and toast it for a minute.
Then sprinkle with a splash of white wine.
Once the wine has evaporated, start adding the hot broth, one ladle at a time, as the previous one is absorbed, and bring the risotto almost to completion.
Shortly before the end of cooking, add the chopped 5 oz of salmon. Stir and finish cooking the rice, adjusting the salt if necessary. Turn off the heat and stir in another pat of butter.
Distribute the salmon risotto on individual plates and garnish with the reserved strips of salmon. Finally, sprinkle with poppy seeds and some sprigs of dill or fennel fronds. Serve immediately. Enjoy! Paola
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