Buttery Wine Risotto with Smoked Salmon
Indulge in the sophisticated flavors of this buttery wine risotto with smoked salmon, a luxurious dish that effortlessly combines creamy Arborio rice, dry white wine, and savory smoked salmon for an unforgettable meal. This easy-to-follow recipe balances the richness of melted butter and Parmesan cheese with the vibrant freshness of dill and lemon zest, creating a perfectly creamy texture and flavor harmony. Highlighting a classic risotto technique of slowly stirring in warm stock, this dish achieves that signature velvety finish while ensuring the rice is cooked to al dente perfection. The smoky, delicate salmon adds a gourmet twist, making it a show-stopping option for dinner parties or romantic evenings in. Ready in just 40 minutes, this creamy risotto is an elegant meal ideal for seafood lovers and fans of Italian-inspired cuisine.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 medium Shallots
- 2 cloves Garlic
- 1 cup Dry white wine
- 5 cups Chicken or vegetable stock
- 0.75 cup Parmesan cheese (grated)
- 6 ounces Smoked salmon
- 2 tablespoons Fresh dill
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the chicken or vegetable stock in a medium saucepan over low heat and keep it warm while you cook the risotto.
Finely mince the shallots and garlic. Roughly chop the smoked salmon into strips and set aside.
In a large saucepan, melt 2 tablespoons of butter with the olive oil over medium heat. Add the minced shallots and garlic, cooking until softened and fragrant, about 3-4 minutes.
Stir in the Arborio rice and cook for 1-2 minutes until the grains start to toast slightly and become translucent around the edges.
Pour in the white wine and stir continuously until most of the liquid has been absorbed by the rice.
Begin adding the warm stock one ladle at a time, stirring frequently to encourage the rice to release its starches. Wait until the liquid is almost fully absorbed before adding the next ladle of stock. This process will take about 20 minutes.
Once the rice is tender and creamy but has a slight bite (al dente), stir in the remaining 2 tablespoons of butter, Parmesan cheese, lemon zest, salt, and black pepper. Mix well to combine.
Turn off the heat and gently fold in the smoked salmon and fresh dill. Taste and adjust seasoning if necessary.
Serve immediately, garnished with additional dill or Parmesan if desired.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 536 mg | 41% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
