Smoked Salmon Risotto

I’ve had a busy weekend, Friday night I finished work at 11 am, Saturday I was up at 7 and in front of my computer working by 8 am. In the afternoon I had a cooking class to teach with the Shanghai Dolls, so I needed some healthy and light lunch. In my fridge I had an open box of smoked salmon so I decided to treat myself with a smoked salmon risotto!

I’ve added some lemon zest and juice, which have given to the risotto that extra freshness kick.

Give this a try and let me know how you like it!

Ingredients:

  • 1-1/2 cup Arborio rice
  • 100 g smoked salmon
  • 1 lemon
  • 2 tbsp fresh dill
  • 1 tbsp extra virgin olive oil
  • 2 tsp unsalted butter
  • 2-3 cup fish broth
  • 1/2 cup dry white wine
  • 1/2 onion
  • 1 tbsp grated Parmesan Cheese (optional)

Slice up the smoked salmon into small strips

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Chop up the fresh dill

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Chop up the onion and place it in a saucepan with 1 tsp of butter and 1 tbsp of extra virgin olive oil

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Saute’ the onion until soft at medium-low heat. Grab some Italian Arborio rice, don’t wash it!

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add it to the pan with the onion and let it toast, stirring around for a minute or so. Then pour in the white wine, turn on medium-high and let the alcohol evaporate.

Then bring it down to low, pour in 1/2 cup of fish broth, cover with a lid and let it simmer. As soon as the broth has been absorbed by the rice, add 1/2 more cup.

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When the rice is half cooked, add the zest of a lemon, and its juice. Then keep on cooking by adding more fish broth until the rice is almost cooked.

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At this point, add the slices of smoked salmon and chopped fresh dill. Stir around and keep cooking for 2 more minutes

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When the risotto is cooked, turn off the heat, add 1 tsp of butter and let it sit on your kitchen counter for 2-3 min. Add one tbsp of grated Parmesan cheese, if you like (but this is totally optional, as some ppl don’t like cheese with fish/seafood risotto).

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Grab a plate and the biggest round cookie cutter that you have, place it right in the center of the plate and fill it up with the risotto. Wait 2-3 minute

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then gently slide the cookie cutter out, decorate with a slice of smoked salmon rolled up in a rose, and some fresh dill

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Serve immediately.

Happy Monday

Love

– LittleDani

 

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.