Smoked Salmon Risotto

    40 minutes

    It is important that you add the salmon at the very last, and leave the risotto to ‘stew’ for a few minutes off the heat, otherwise you risk losing all the flavour from the fish.

    3 people made this

    Serves: 4 

    • 50-60g butter
    • 1/2 onion
    • 350g rice
    • a glass brandy or vodka
    • 200g smoked wild salmon
    • 4 cups (1 litre) vegetable stock
    • olive oil
    • salt
    • pepper

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the butter in a thick-bottomed saucepan. Stir in the chopped onion and the rice until well crispy. Wet with the spirit and let evaporate. In the meantime prepare a light stock using vegetable cubes and/or carrots, tomatoes, celery and one potato. Chop the salmon in thin strips.
    2. To make the risotto: add the hot stock, ladle by ladle having the patience to wait for the liquid to be absorbed while you keep stirring vigorously. When it is nearly done – taste it until you get the right texture! – adjust the seasoning. Switch off the heat and throw in the salmon.
    3. Leave the risotto to ‘stew’ for a few minutes off the heat before serving.

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    Reviews in English (2)


    Delicious recipe. Used smoked trout intead of salmon. Also a squeeze of lemon juice at the end would lift it a little more.  -  18 May 2013  (Review from Allrecipes UK & Ireland)


    just delicious!  -  25 Jan 2012  (Review from Allrecipes UK & Ireland)