Smoked Salmon Risotto
Indulge in the creamy elegance of this Smoked Salmon Risotto, a luxurious dish that’s perfect for an impressive dinner or a comforting weeknight meal. Crafted with tender Arborio rice slowly simmered in savory chicken or vegetable stock and infused with dry white wine, this risotto achieves a rich, velvety texture. Aromatic shallots, garlic, and a hint of lemon zest add layers of flavor, while silky smoked salmon and a touch of Parmesan cheese elevate every bite. Finished with a sprinkle of fresh dill for brightness, this restaurant-quality recipe balances decadence and freshness in just 45 minutes. Serve it alongside a crisp green salad or a glass of your favorite Chardonnay for an unforgettable dining experience. Perfectly suited for seafood lovers, "Smoked Salmon Risotto" is a must-try for those seeking a dish that’s equally comforting and sophisticated.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 small, finely diced Shallots
- 2 minced Garlic cloves
- 0.5 cups Dry white wine
- 4 cups Chicken or vegetable stock, warmed
- 0.5 cups Parmesan cheese, grated
- 4 ounces, sliced into strips Smoked salmon
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 1 tablespoon, chopped Fresh dill
- 0.5 teaspoon or to taste Salt
- 0.25 teaspoon or to taste Black pepper
Instructions
Heat the chicken or vegetable stock in a small saucepan on low to keep it warm throughout the cooking process.
In a large, heavy-bottomed skillet or pot, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the finely diced shallots and sauté for 2-3 minutes until softened and translucent, but not browned. Stir in the minced garlic and cook for an additional 1 minute.
Add the Arborio rice to the pan and stir frequently for 1-2 minutes to toast the rice lightly and coat it in the oil and butter mixture. This step helps the rice to absorb the liquid better.
Pour in the dry white wine and stir constantly until the liquid is absorbed completely by the rice.
Begin adding the warm stock one ladleful at a time, stirring gently but consistently. Allow the rice to absorb the liquid before adding the next ladleful. Continue this process until the rice is creamy and tender, but still has a slightly al dente bite. This should take about 20-25 minutes.
Once the rice is cooked, turn off the heat and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, smoked salmon, lemon zest, lemon juice, and fresh dill.
Season with salt and black pepper to taste. Adjust seasoning if necessary.
Serve the smoked salmon risotto immediately, garnished with additional dill or a small slice of smoked salmon if desired.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.2 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 153 mg | 12% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 319 mg | 7% | |
*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.
