Salmon Risotto

By Tom and Anita Morgan
December 16, 2013
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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

Serves: 2

  • 8-10 ounces wild salmon, rubbed with mesquite rub (purchased from Amazon, made by Kirkland) and warmed at room temperature for 30 minutes.
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 large garlic cloves, sliced thin
  • 3/4 cup white wine (we use Sauvignon Blanc)
  • 2 3/4 cups low sodium if possible, organic vegetable broth
  • 3/4 cup Arborio rice
  • 1/4+ Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • Juice from ½ lemon
  • Zest from 1 lemon
  • 2 thin round slices of lemon
  1. Melt butter in a 12” cast iron pan. Add EVOO.
  2. 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.
  3. When salmon has cooled, flake with a fork into bite sized pieces and reserve at 150-200*F in warming oven.
  4. 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.
  5. 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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