Salmon Risotto With Shrimp Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, bring the chicken or vegetable broth to a simmer over medium heat. Keep it warm on the stove while preparing the risotto.

2. 2

   Sauté the Aromatics

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it's translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

3. 3

   Toast the Rice

   Add 1 cup of Arborio rice to the skillet with the onions and garlic. Stir for about 2 minutes, allowing the rice to lightly toast and absorb the flavors.

4. 4

   Deglaze with Wine

   Pour in 1 cup of white wine, stirring constantly until the wine has mostly evaporated and the rice has absorbed the liquid, about 3-4 minutes.

5. 5

   Add the Broth Gradually

   Begin adding the warm broth, one ladle (about 1/2 cup) at a time. Stir frequently, allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process until the rice is creamy and al dente, approximately 18-20 minutes.

6. 6

   Cook the Shrimp

   When the risotto is almost done, add 1 cup of shrimp to the skillet. Cook, stirring gently, until the shrimp are pink and opaque, about 3-4 minutes.

7. 7

   Finish the Risotto

   Once the rice is cooked and shrimp are done, remove the skillet from heat. Stir in 1 cup of grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.

8. 8

   Serve with Salmon

   Flake the grilled salmon fillet and fold it gently into the risotto. Garnish with chopped parsley before serving. Enjoy your Salmon Risotto with Shrimp!