Risotto with salmon

2 servings

25 minutes

Salmon risotto is an exquisite Italian dish that captivates with its creamy texture and delicate fish flavor. The history of risotto traces back to the northern regions of Italy, where it became a culinary symbol of Milan. In this recipe, juicy trout pairs with velvety Arborio rice that absorbs the aromas of white wine, vegetable broth, and butter. Grated Parmesan adds a subtle nutty note, while dill and lemon refresh the taste, giving the dish lightness. Perfect for a cozy family dinner or a romantic candlelit meal. It is recommended to serve hot with a glass of dry white wine that highlights the complex flavor nuances. This dish is a true delight for gourmets who appreciate fine Italian cuisine.

Energy value per serving

• Calories: 747.8
• Proteins: 31g
• Fats: 29.5g
• Carbohydrates: 84.8g

Ingredients

• Trout: 150 g
• Arborio rice: 200 g
• Shallots: 50 g
• Parmesan cheese: 50 g
• Butter: 30 g
• Dill: 5 g
• Lemon: 40 g
• Garlic: 1 clove
• Vegetable broth: 650 ml
• Dry white wine: 70 ml
• Olive oil: 15 ml

Cooking steps

1. Clean and finely chop the onion and garlic, grate the parmesan; bring the vegetable broth to a boil.

   Required ingredients:

   • Shallots: 50 g
   • Garlic: 1 clove
   • Parmesan cheese: 50 g
   • Vegetable broth: 650 ml

2. Heat olive oil and 1/3 of the butter in a deep skillet and sauté the onion over medium heat until translucent for 1 minute, add garlic and sauté for another 10 seconds, then add rice and sauté, stirring constantly for another 1 minute.

   Required ingredients:

   • Olive oil: 15 ml
   • Butter: 30 g
   • Shallots: 50 g
   • Garlic: 1 clove
   • Arborio rice: 200 g

3. Pour in 70 ml of white dry wine, let it evaporate, add hot broth to the rice so that the broth is level with the rice, and simmer at a gentle boil while stirring constantly and adding broth as it evaporates for 18 minutes.

   Required ingredients:

   • Dry white wine: 70 ml
   • Vegetable broth: 650 ml

4. Squeeze the lemon juice, chop the dill; cut the fish into strips 5 mm wide, season with salt and pepper, and drizzle with lemon juice.

   Required ingredients:

   • Lemon: 40 g
   • Dill: 5 g
   • Trout: 150 g

5. Add the remaining butter to the risotto, mix it in vigorously, lightly salt it, add 1/3 of the parmesan, and stir.

   Required ingredients:

   • Butter: 30 g
   • Parmesan cheese: 50 g
   • Shallots: 50 g

6. Add fish to the risotto, stir, and simmer for 30 seconds.

   Required ingredients:

   • Trout: 150 g

7. Serve the risotto on plates, sprinkle with dill, remaining parmesan, and serve.

   Required ingredients:

   • Dill: 5 g
   • Parmesan cheese: 50 g