The inspiration for this Smoked Salmon Risotto is the continued bounty I receive from SITKA SALMON SHARES. If you want fresh fish delivered to your door some 7 months a year, check out this link for an opportunity to receive amazing seafood. You never know what is in your delivery box. It is what they have caught that month. Now, this is the first time they have delivered a smoked fish. It would have been to obvious to make a dip or to serve the smoked salmon on a bagel.
So how about creating a risotto recipe. I love risotto but rarely make it because my wife does not like it. Well that all changed. AMAZING!!! My wife now likes risotto. I think I have arrived as a chef. Some 10 years and I brought my wife over from the dark side. Give me a moment, I am crying. A few recipes I have made with smoked salmon include this traditional SMOKED SALMON CROSTINI, this not so traditional SMOKED SALMON ALFREDO and my own CURED SALMON RECIPE.
What is so funny is I want to share that this smoked salmon risotto is not a difficult recipe and does not use too many ingredients. Then, I went to my picture of ingredients and I still have a lot of ingredients – 12 to be exact. 12 ingredients may sound intimidating but risotto really is easy to make like a chef. The two keys are to be patient when adding the stock and to cook your risotto on pretty high heat. The risotto needs to absorb the stock but not be overwhelmed by it. So high heat gives the rice a chance to absorb the rice but not too quickly.
The cast of characters.
Building the layers of the risotto.
The Smoked Salmon Risotto Plated.
Smoked Salmon Risotto
Smoked Salmon Risotto - a super flavorful classic Italian rice dish enhanced with smoked salmon and color is added from some fresh asparagus and saltiness from the parmesan cheese.
- 1 Lb Smoked Salmon
- 2 Cups Arborio Rice
- 2 Slices Red Onions
- 1/2 Cup White wine
- 2 Pinches Saffron threads
- 3 Cups Chicken broth
- 3 Tsp Salt divided
- 2 Tsp Black Pepper
- 1/2 Whole Lemon squeezed
- 1 Tbsp Italian Seasoning
- 4 Spears Asparagus cut into 3" pieces
- 2 Tbsp Olive Oil divide
- 1/4 Cup Shredded Parmesan Cheese
Begin by taking 1 tbsp of the oil and drizzle over the asparagus. Pour half the salt over the oiled asparagus and mix altogether. Place in a 325 degree oven for 10 minutes. Let cool and cut into 3" pieces.
Place the chicken broth in a pot and warm to a near boil.
Begin by adding the remaining oil to a skillet. Once shimmering, add in the red onion and cook for 2 minutes. Next, pour in the arborio rice and toast for 2 minutes stirring frequently.
Now begin adding the stock 1 cup at a time. The heat should be on medium high. Before adding the next cup, you want virtually all of the stock to be absorbed. After 2 cups have been used and absorbed, add in the wine and cook until evaporated. Continuing adding the remaining stock and test for doneness. If the rice is still firm, add more stock. Add in the saffron and mix through. Finish the cooking of the rice by adding the lemon juice and the parmesan cheese. Mix well.
The final preparation of the dish is to add in the asparagus and to flake the smoked salmon into the rice. Cook for 2 minutes.
To serve, top with a sprinkle of parmesan. Enjoy!