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
wild salmon, rubbed with mesquite rub (purchased from Amazon, made by Kirkland) and warmed at room temperature for 30 minutes.
extra virgin olive oil
large garlic cloves, sliced thin
white wine (we use Sauvignon Blanc)
2 3/4 cups
low sodium if possible, organic vegetable broth
fresh basil, chopped
Juice from ½ lemon
Zest from 1 lemon
thin round slices of lemon
In This Recipe
Melt butter in a 12” cast iron pan. Add EVOO.
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.
When salmon has cooled, flake with a fork into bite sized pieces and reserve at 150-200*F in warming oven.
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.
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.