Smoked Salmon Risotto

Smoked Salmon Risotto


2 people made this

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.

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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