Author Notes
We prepare risotto in the traditional way. This takes a little longer, but the time spent coaxing the dish along is so enjoyable that we insist on cooking it this way. Our Salmon Risotto turned out to be absolutely delicious; so here's the recipe.............. —Tom and Anita Morgan
Ingredients
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8-10 ounces
wild salmon, rubbed with mesquite rub (purchased from Amazon, made by Kirkland) and warmed at room temperature for 30 minutes.
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1 tablespoon
unsalted butter
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1 tablespoon
extra virgin olive oil
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2
large garlic cloves, sliced thin
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3/4 cup
white wine (we use Sauvignon Blanc)
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2 3/4 cups
low sodium if possible, organic vegetable broth
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3/4 cup
Arborio rice
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1/4+
Parmesan cheese
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1/4 cup
fresh basil, chopped
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Juice from ½ lemon
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Zest from 1 lemon
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2
thin round slices of lemon
Directions
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Melt butter in a 12” cast iron pan. Add EVOO.
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Add salmon and sauté on medium low heat until cooked thoroughly, about 8 minutes. Add garlic and cook another 2 minutes while stirring frequently. Reserve mixture at room temperature until it cools.
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When salmon has cooled, flake with a fork into bite sized pieces and reserve at 150-200*F in warming oven.
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Using the same pan, saute rice about 3-5 minutes. Add about 1/4 of the wine and vegetable broth. Bring to a low simmer and when that liquid has been absorbed, add more and keep adding the liquid until it is all absorbed absorbed. Cook for about 20-30 minutes stirring constantly.
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When adding the last of the liquid, add the salmon and garlic mixture, Parmesan cheese, zest and basil. Stir in thoroughly and cook for about 5-8 minutes more or until rice is done as you like it.
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