Salmon Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm.

2. 2

   Cook the Salmon

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the salmon with salt and pepper, then cook for about 5-7 minutes on each side until cooked through. Remove from skillet, flake the salmon, and set aside.

3. 3

   Sauté Aromatics

   In the same skillet, add the remaining olive oil and butter. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

4. 4

   Add Rice and Wine

   Add the Arborio rice to the skillet, stirring to coat in the oil. Cook for 1-2 minutes until the rice is lightly toasted. Pour in the white wine and stir until absorbed.

5. 5

   Cook the Risotto

   Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Finish the Risotto

   Stir in the flaked salmon, grated Parmesan cheese, and chopped parsley. Adjust seasoning with salt and pepper if needed. Cook for another 2-3 minutes until heated through.

7. 7

   Serve

   Serve the risotto hot, garnished with additional parsley and Parmesan if desired.