Creamy White Wine Salmon Risotto

White Wine Salmon Risotto is a refined and tasty main dish, ideal for a festive lunch or a special occasion. It's made with just a few simple, wholesome ingredients: smoked salmon, leek, thyme, and, of course, rice, preferably Carnaroli rice, which, with its tapered grains, maintains a firm texture and perfectly al dente.

To serve, toast the rice in a drizzle of oil and finely chopped leek, then deglaze with a glass of dry white wine. Then, bring to a simmer, adding a ladle of hot vegetable broth at a time as it's absorbed. Once the rice is ready, remove it from the heat and stir in a knob of butter (or a drizzle of oil) and chopped smoked salmon for a creamy finish.

How to Make White Wine Salmon Risotto

Step 1

Step 1

Remove the outer layers of the leek, discard the ends and chop finely.

Remove the outer layers of the leek, discard the ends and chop finely.

Step 2

Step 2

Also finely chop 2/3 of the smoked salmon; keep the rest aside for the final decoration.

Also finely chop 2/3 of the smoked salmon; keep the rest aside for the final decoration.

Step 3

Step 3

Pour two tablespoons of extra virgin olive oil into a heavy-bottomed saucepan, add the leek and fry it over a low heat for a few minutes, until it is soft and slightly wilted.

Pour two tablespoons of extra virgin olive oil into a heavy-bottomed saucepan, add the leek and fry it over a low heat for a few minutes, until it is soft and slightly wilted.

Step 4

Step 4

Add the rice and let it toast for a couple of minutes, stirring continuously.

Add the rice and let it toast for a couple of minutes, stirring continuously.

Step 5

Step 5

Blend with white wine and let the alcohol evaporate.

Blend with white wine and let the alcohol evaporate.

Step 6

Step 6

At this point, pour 2 ladles of boiling vegetable broth.

At this point, pour 2 ladles of boiling vegetable broth.

Step 7

Step 7

Cook the rice over low heat, stirring constantly and adding more broth as the previous one is absorbed, taking care to always keep the grains below the level of the liquid.

Cook the rice over low heat, stirring constantly and adding more broth as the previous one is absorbed, taking care to always keep the grains below the level of the liquid.

Step 8

Step 8

Once the rice is cooked, remove it from the heat and add the butter and chopped salmon.

Once the rice is cooked, remove it from the heat and add the butter and chopped salmon.

Step 9

Step 9

Mix everything thoroughly. Season with salt. Divide the risotto among individual plates and top with the reserved salmon, sliced ​​into thin strips.

Mix everything thoroughly. Season with salt. Divide the risotto among individual plates and top with the reserved salmon, sliced ​​into thin strips.

Step 10

Step 10

Season with thyme and pepper, then bring to the table and enjoy!

Season with thyme and pepper, then bring to the table and enjoy!

FAQs

What is the best stock to use for salmon risotto?

We used vegetable stock, but if you like, you can replace the broth with fish stock or shellfish bisque for a more fragrant and flavorful result; if you're short on time, hot water will also work just fine.

What' salmon should I use for this risotto?

For a flawless result, choose cold-smoked wild salmon, as it best preserves the fish's organoleptic qualities. Alternatively, fresh salmon, preferably sustainably caught, will also work well.

Can I add any toppings to the risotto?

If you like, you can also sprinkle the dish with a little grated lemon or lime zest, add a pleasant crunch with some coarsely chopped walnuts, or make the dish more filling by replacing the butter with cream cheese.