Smoked Salmon Risotto
Smoked Salmon Risotto
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- 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.
- 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.
- Leave the risotto to ‘stew’ for a few minutes off the heat before serving.
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Reviews and Ratings
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Reviews in English (2)
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)
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