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