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Salmon rice

Salmon rice

Salmon Risotto Recipe of of 25-09-2012 [Updated on 24-05-2016]

Risotto with salmon is a refined, tasty and at the same time very easy to prepare first course. To surprise my husband, I served the salmon risotto in a somewhat chic way, helping myself with a pastry cutter and decorating the dish by forming a little rose with a strip of salmon, sometimes it takes so little to make a dish a little more captivating and make it appreciated even before tasting it;) I used smoked salmon because my husband is not very fond of fish and the fresh one tastes too strong for his tastes, but if you like it, you can decide to safely use the fresh salmon, cut it into small pieces and proceed as written in the recipe. If you are a risotto lover, if you like salmon, if you want to prepare a particular dish for your hubby, try this recipe and let me know. Good day to those who pass by here.

Method

How to make salmon risotto

Cut the smoked salmon into strips, chop the chives and shallots
Sauté the shallot in a saucepan with the butter. Then add half of the smoked salmon and mix
Add the rice and toast it in the sauce and then deglaze with the absolute vodka

Lower the heat and start adding the fish broth to the risotto one ladle at a time as it is absorbed.

When almost cooked, add the remaining smoked salmon, chives and a knob of butter.

Turn off the heat, cover with a lid and wait a couple of minutes before serving the salmon risotto

If you want to serve your salmon risotto in a more refined way, get a pastry ring, place it in the center of the plate and fill it with a couple of ladles of risotto,

lightly compact the surface with the back of a teaspoon


Remove the ring and decorate the risotto with a strip of smoked salmon rolled up like a rose and serve on the table;)


Ingrediants

We immediately prepare the vegetable broth, or simple boiling water.

Separately in a shallow pan we begin to toast the rice, we also add a little olive oil before adding the broth. We add the broth a little at a time, bringing the rice to cook slowly, adding a ladle of broth at a time.

In a small pan with a little olive oil, gently brown a little onion, then add the crumbled salmon, add a little pink pepper and let it flavor for a couple of minutes, even less if we prepare it in smaller quantities.

When the risotto is almost ready, add the salmon passed in the pan, let it cook for a few more minutes, so the risotto is well flavored with smoked salmon.

Just in the last minutes of cooking we blend the smoked salmon risotto with sparkling wine, just in the very last minutes of cooking, with a glass of sparkling wine, no more, otherwise the taste would persist too much. We can use both a bitter sparkling wine, such as a brut, and a sweet one, favoring personal tastes a little, if we use a dessert we can also add a little lemon zest, but only raw, before serving the risotto. .

At this point the risotto is ready, leave it al dente and creamy, since we do not add cheese or butter to cream it, it is better not to let it dry too much, or overcook it. We serve with pink pepper, chopped parsley, or grated lemon zest.

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Salmon Risotto - Recipes

Fry the salmon cut into strips in a little oil, after a minute add the cream and mix carefully so that it blends well and keep warm while you prepare the risotto.

Sauté over medium heat in 2 tablespoons of oil. the onion in a non-stick saucepan. When the onion has become transparent, add the rice and, always turning it, toast it. At this point, raise the heat and wet the rice first with the wine, which you will allow to evaporate, and then with 2 ladles of boiling broth. Mix everything well and continue cooking over medium heat, gradually adding more broth, taking care not to exceed the rice in centimeters.

After 15 minutes, you need to taste the rice very frequently to make sure it doesn't overcook. If the beans are still hard, add half a ladle of broth at a time and let them finish cooking. Remember to always turn it!
When it is cooked, remove it from the heat, add the salmon and cream, give it a good stir, add salt if necessary and serve immediately, decorating, if you want, with salmon eggs.


Ingrediants

Start preparing the salmon risotto by adding extra virgin olive oil to a large pot. Finely chop the onion, let it fry until it turns golden then add the rice. Let the rice toast until it becomes transparent, then begin to blend with the boiling fish soup or hot water. Cook like this for about 10 minutes over low heat.

In the meantime, take the salmon, try it on the skin and bones. Reduce it into small pieces and add it to the risotto. Finish cooking the risotto by adding fine fish broth. When the risotto is cooked, before removing from the heat season with salt and pepper, then turn off the stove.

Stir in the salmon risotto with the robiola and parmesan. Mix everything well and serve hot, colored with a sprinkling of chopped parsley. Here is the Risotto, a simple, creamy and tasty risotto.


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Fry the salmon cut into strips in a little oil, after a minute add the cream and mix carefully so that it blends well and keep warm while you prepare the risotto.

Sauté over medium heat in 2 tablespoons of oil. the onion in a non-stick saucepan. When the onion has become transparent, add the rice and, always turning it, toast it. At this point, raise the heat and wet the rice first with the wine, which you will allow to evaporate, and then with 2 ladles of boiling broth. Mix everything well and continue cooking over medium heat, gradually adding more broth, taking care not to exceed the rice in centimeters.

After 15 minutes, you need to taste the rice very frequently to make sure it doesn't overcook. If the beans are still hard, add half a ladle of broth at a time and let them finish cooking. Remember to always turn it!
When it is cooked, remove it from the heat, add the salmon and cream, give it a good stir, add salt if necessary and serve immediately, decorating, if you want, with salmon eggs.


  1. Peel the shallot and finely chop it with the crescent on a cutting board.
  2. Coarsely chop the salmon.
  3. Wash the parsley, select the leaves and chop them with the crescent on a cutting board.
  4. Heat the broth.
  5. In a soup pot, melt the butter and brown the chopped shallot.
  6. When the shallot is golden brown, add the rice and toast it for a minute.
  7. Add 4-5 ladles of boiling broth and set the timer according to the cooking minutes of the type of rice you are using (usually 15-18 minutes).
  8. Continue adding the broth as it is absorbed, stirring occasionally, without letting the mixture dry out too much, otherwise it would cook badly and intermittently.
  9. When the salt is cooked, turn off the heat, add the salmon, the chopped parsley, a sprinkle of pepper and mix thoroughly.
  10. Leave to rest for a couple of minutes and serve.

Recipe for all seasons.


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I love to cook and in front of the stove I feel a bit of an artist and a bit of an alchemist. I like to surprise diners with both simple dishes and complex recipes. I love having the fridge and pantry full of colors and scents. For me, the kitchen is the center of the house, the meeting place for my loved ones, my creative corner. Here are some of my recipes

Salmon rice

Smoked salmon is a versatile ingredient and gives recipes a touch of sophistication. This risotto is quick to prepare even for an impromptu dinner. Using Philadelphia instead of cream softens the strong flavor more lightly.

Ingredients (recipe for 4 people)

320 g. of rice
100 gr. of smoked salmon
1 shallot
2 tablespoons of Philadelphia
Extra virgin olive oil
Chives
1/2 glass of dry sparkling wine
Grated Parmesan cheese
Vegetable broth

Heat 1 tablespoon of EVO oil in a large saucepan and sauté a chopped shallot. Add the smoked salmon cut into small pieces and brown.
Deglaze with the sparkling wine and let it evaporate.
At this point add the rice and toast then add the vegetable broth and cook for the time indicated on the package.
When cooked, add the Philadelphia and mix to cream. Sprinkle with Parmesan to taste and chives.


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