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Creamy Salmon Risotto

A comforting and elegant dish that combines creamy Arborio rice with tender salmon, perfect for impressing your loved ones or enjoying a cozy dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice This is the star of the show; it gives risotto its creamy texture.
  • 1 lb fresh salmon fillet Perfectly seasoned, this will be your main protein.
  • 4 cups chicken or vegetable stock Homemade is fantastic, but store-bought works too.
  • 1 medium onion, diced For flavor that can’t be beat.
  • 2 cloves garlic, minced Because garlic makes everything better!
  • 1 cup white wine (optional) For that restaurant-quality touch—but you can also use more broth.
  • 1 cup grated Parmesan cheese The secret ingredient for ultimate creaminess.
  • 2 tablespoons olive oil For cooking up those aromatics.
  • to taste Salt and pepper Season to your liking.
  • to garnish Chopped parsley Because we all know that pretty food tastes better.

Method
 

Preparation
  1. In a saucepan, heat your chicken or vegetable stock and keep it warm on low heat.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it’s translucent (about 5 minutes). Toss in the minced garlic and cook for about 1 minute, just until fragrant.
  3. Add the Arborio rice to the skillet. Stir it around for about 2-3 minutes until the edges are slightly translucent.
  4. If you’re using white wine, pour it in now! Stir until it’s mostly absorbed.
  5. Gradually add the warmed stock one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
  6. While stirring, gently fold in the fresh salmon cut into bite-sized pieces. Allow it to cook for about 5-7 minutes, or until it’s cooked through.
  7. Finally, stir in the grated Parmesan cheese, and season with salt and pepper to taste.
  8. Scoop generous servings onto plates and top with freshly chopped parsley.

Notes

Don’t rush the stirring, keep stock warm and handy, and feel free to add some peas or asparagus during the last few minutes of cooking for extra flavor.