All Recipes

Recipe

Salmon Risotto 

Salmon Risotto 

Print Recipe

Ingredients

Product Used

In Extra Virgin Olive Oil

In Extra Virgin Olive Oil

View Product

Directions

  1. Add your broth to a pot and bring to a simmer. Turn heat down to low and cover.  
  2. Warm the oil in a large shallow pan over low heat. Add the shallots, garlic, anchovy and capers to the pan. Season with salt and pepper and cook until fragrant, 5 minutes. Turn the heat up to medium-low.  
  3. Add the rice to the pan and stir to coat the rice in oil. Toast the rice for 1 minute.  
  4. Add 1 cup of the broth to the pan with reserved caper brine and stir constantly until the rice has absorbed the liquid. Continue to add broth, ½ cup at a time, and stir until the liquid absorbs each time. This should take a total of 20 minutes. The risotto will be rich and creamy and the rice should be cooked until al dente.  
  5. Add in the salmon, ½ of the cheese, butter and lemon juice. Season with salt.  
  6. Garnish with remaining cheese, lemon zest, dill and cracked black pepper and serve.  

Recipe Reviews

0votes
5
0%
4
0%
3
0%
2
0%
1
0%
0
0%
    Showing 0 reviews

Leave a Reply

Your email address will not be published.

05

Comments are moderated and will only be made live if they add to the discussion in a constructive way.

Thanks for submitting your comment!