Salmon Risotto

Sometimes I make a dish that I must be shared immediately.  This is one of those times.  After a long, unplugged weekend in Michigan, it was a bit of a struggle to get back into the swing of things.  I decided grocery shopping was unnecessary since I’d be out-of-town again soon which left me working with what I had on hand for dinners this week.  This probably wasn’t my best idea ever, but I survived.  Wednesday night I was feeling uninspired and ended up eating some of those freezer burritos with some carrots and half a pear; I know, totally lame.  Yesterday though, yesterday inspiration struck hard during a lull at work – salmon risotto.

I was expecting a tasty result, but what I got was even better than I expected.  Simple, flavorful, fairly light for a risotto dish, and totally addicting.  I could not stop taking bites.  Risotto is one of those dishes that seems all fancy and difficult to make, but the truth is it’s pretty damn simple.  The key is keeping the broth warm while you’re cooking the rice.  If you want more guidance, check out Julie‘s post on How to Make the Perfect Risotto.

Salmon Risotto

by Stina

Prep Time: 5 minutes

Cook Time: 45 minutes

 

Ingredients (Yields: 4, 1 cup servings)

  • 2 1.2 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup arborio rice
  • 1 teaspoon dried dill, divided
  • 1/4 cup white wine
  • 4 cups chicken stock
  • 9 oz cooked salmon
  • 1 oz smoked gouda cheese, shredded

Instructions

In a large saucepan over medium heat, warm chicken stock.

In a large stock pot of dutch oven, melt butter over medium-high heat. Add onions and garlic cooking 3 – 5 minutes until soft and translucent.

Add rice and toast, stirring once or twice, for another 2 – 3 minutes.

Add 1/2 teaspoon dill and pour in wine. Cook until wine is reduced to a glaze.

Add chicken stock in 1/2 cup increments allowing rice to fully absorb the stock before each addition; stir frequently until rice is tender. NOTE: you may not need all of the broth. Check rice after about 3 1/2 cups.

Once rice is tender stir in the cooked salmon, remaining dill, and smoked gouda until cheese is melted and salmon and dill are incorporated.

Powered by Recipage

Other thoughts:

  • This is a great way to repurpose leftover salmon, but you could just as easily use canned salmon.  I didn’t have either, so I pan-fried two filets I had in my freezer in a little bit of olive oil and soy sauce.
  • This would be excellent with a splash of lemon juice added – made 1 – 2 teaspoons.
  • I originally intended to use parmesan cheese but didn’t have any on hand.  The smoked gouda worked well, but parmesan would be just as good I think.
  • Feel free to add some veggies when you add the salmon.  I just didn’t have any that I thought would go well.)

Also, let’s not think too hard about that fact that I have the ingredients on hand to throw together a salmon risotto, but I don’t have any fresh veggies or parmesan cheese…I don’t get it either.

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge