SALMON RISOTTO
Creamy salmon risotto with fresh fish, dill and Parmesan, incredibly delicious and very easy to make.
Provided by Adina
Categories Pasta and Rice
Time 40m
Number Of Ingredients 10
Steps:
- Heat the stock in a jug pot. Leave it on low heat, it should remain hot while you cook the risotto, but it should not boil.
- Melt 1 tablespoon of the butter in a heavy-bottomed pot or Dutch oven. Chop the onion very finely and cook it for about 2 minutes until translucent, it should not get any color.
- Add the rice (unwashed) and stir well to coat it with the butter. Stir for about 2 minutes, it should start looking glossy.
- Pour white wine and stir until all the wine is evaporated. If you don't want to use wine, replace it with stock.
- Slowly, start adding the stock, about 1-2 ladleful at a time. Stir well but gently after each addition. You don't have to stir continuously, but stir often, it helps release the starches in the rice making the risotto creamy. This should take about 25 minutes, but check the packet's instructions concerning the cooking time. The rice should be soft, but not mushy.
- Stir in the grated Parmesan and the remaining butter. Stir well to melt the butter and the cheese, the rice should be creamy and glossy. Adjust the taste with some salt, if necessary.
- Remove from the heat, cover, and let stand while you sear the salmon in the pan.
- Cut the fish fillets into cubes, about 2 cm/ 0.8 inches. Heat the olive oil in a non-stick pan. Add the fish to the pan and sear, stirring often but gently, for 3-4 minutes. It should be just cooked through, it will continue cooking once you've stirred into the risotto.
- Add the salmon cubes and the chopped dill to the rice and combine gently.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 454 kcal, Carbohydrate 30 g, Protein 24 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 67 mg, Sodium 849 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 13 g
SALMON RISOTTO
Make and share this Salmon Risotto recipe from Food.com.
Provided by byZula
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the stock in a pan and simmer gently.
- In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
- Add the rice and stir for 2 minutes or until the rice is transparent.
- Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
- Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.
Nutrition Facts : Calories 406.8, Fat 15.9, SaturatedFat 3.8, Cholesterol 41.7, Sodium 291.6, Carbohydrate 28.2, Fiber 1.1, Sugar 5.1, Protein 19.6
SMOOTH SALMON RISOTTO
Make and share this Smooth Salmon Risotto recipe from Food.com.
Provided by Bonjour Elle
Categories Rice
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of olive oil in a pan; add dried herbs, bay leaf and risotto rice when hot. Keep stirring for 5 minutes.
- Make up stock and remove salmon skin/bone.
- Add 1/3 stock to rice after 5 mins, add remaining until it is all absorbed (about 10-15 mins). Stir frequently.
- While risotto is cooking, add 1 tbsp olive oil, lemon zest, creme fraiche and dill to hot frying pan. Wait until simmering--DO NOT BOIL.
- Add salmon to frying pan and fry. This will take roughly 5-8 mins, turn twice until flakey and soft.
- Add lemon juice, twist of black pepper and pinch salt to risotto, add shrimps and simmer for further 5 minutes.
- Gently break up salmon into flakes using wooden spoon, and add to risotto. Remove bay leaves.
- Serve hot. Garnish with lemon rind/bay leaf.
Nutrition Facts : Calories 580.7, Fat 20.1, SaturatedFat 6.1, Cholesterol 220.4, Sodium 494.1, Carbohydrate 21.8, Fiber 0.1, Protein 73.2
SMOKED SALMON & LEMON RISOTTO
Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
- Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.
Nutrition Facts : Calories 500 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.58 milligram of sodium
SMOKED SALMON RISOTTO
I've finally been introduced to risotto, and am obsessed with it ... and I had some smoked salmon that needed to be used up. I found this recipe at http://culinariaitalia.wordpress.com (it's important to give credit where credit is due!). Boy, did this hit the spot .... this was so simple, and so very, very delicious.
Provided by KLHquilts
Categories Short Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dice the onion(s) into small dice. Saute in 1 butter until golden.
- Add rice and stir thoroughly to coat; cook over medium-high heat for about two minutes.
- Add the wine, salt and dill to the rice/onion mixture.
- Heat vegetable stock in a separate pot. Using a large soup ladle, add one ladleful to the rice at a time, stirring constantly in between additions. (This is somewhere between half a cup and a cup of stock.) Wait until the liquid is absorbed before adding the next ladleful. The whole process of adding liquid should take anywhere from 20-30 minutes.
- Take half of the smoked salmon and chop it fine. Add to remaining butter and cream thoroughly. Take the other half of the smoked salmon and coarsely chop it.
- About two minutes before the rice has finished cooking, add the butter/salmon mixture and the coarsely chopped salmon. Stir for another two minutes, until thoroughly incorporated and creamy. Add the parmesan and stir for another minute or two.
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