Recipe: Tasty Risotto with fresh salmon fillet and saffron

Susan Warren
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Recipe: Tasty Risotto with fresh salmon fillet and saffron
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Recipe: Tasty Risotto with fresh salmon fillet and saffron Delicious, fresh and tasty.

Risotto with fresh salmon fillet and saffron. Saffron Salmon Risotto blends a plethora of flavors together into a sublime dish. Decadent and delicious, use this one to impress all your friends! The idea for this risotto came to me a few years ago when I was still living in Bologna.

This yields a somewhat lighter risotto that complements the herb flavored salmon filet.

Great recipe for Risotto with fresh salmon fillet and saffron.

If you follow me and notice that there's no Parmesan in the recipe, you're right.

You can cook Risotto with fresh salmon fillet and saffron using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Risotto with fresh salmon fillet and saffron

  1. Prepare 350 g of risotto rice (arborio or carnaroli).

  2. Prepare 1 of salmon fillet, skinless if possible.

  3. It’s of Small chopped onion.

  4. You need of Saffron.

  5. It’s 1-1.2 litres of stock.

  6. Prepare of Olive oil.

  7. Prepare Knob of butter.

  8. You need to taste of Salt.

  9. You need of Chives to serve.

  10. It’s of Glug of wine.

Fish and cheese rarely go together here.

Makes sense too if you think about it.

This is a delightful risotto #italian.

Then pass the salmon through the mixture coating both sides.

Risotto with fresh salmon fillet and saffron instructions

  1. Wash and wrap fillet in foil. Place in a small pan. Add a centimetre or so of water. Cover and bring to the boil. Switch off and let it steam cook for 10 mins. Set a side.

  2. Prepare the stock. Fry onion in a little oil for 2-3 mins. Add rice and toast them for 1-2 mins. Add wine and let it evaporate.

  3. Start adding stock. I usually add about 3/4 at first and let it simmer gently. Add saffron, stir frequently. Cook for about 20 mins.

  4. Add more stock if needed, salt to taste. Towards end of cooking time, add some butter, stir. Break up salmon, add to risotto, checking for bones. Stir until creamy and yummy.

  5. Serve with freshly chopped chives :).

Crack some fresh pepper and a bit of salt over each fillet.

By cooking the salmon gently at the end of the recipe it won't be overcooked when the leftovers are reheated.

Risotto is one of my favorite ways of cooking a rice dish.

And this salmon risotto is one of my favorite risotto recipes.

It is everything a risotto should be: a delicate, elegant dish, suitable for a regular or a more fancy dinner with guests.