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!


  • 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


Chop up the fresh dill


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


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


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.


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.


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


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).


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


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


Serve immediately.

Happy Monday


– 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.