Salmon Risotto

Name: Salmon Risotto
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: Rice for risottos 1 ½ cup; Salmon steaks 0.9 lb; Garlic 2 cloves; Thyme 3 sprigs; Fine salt to taste; White pepper to taste; Sour butter 2 tbsp; Butter 3.5 oz; White onions 1; Sunflower seed oil 2 tsp; White wine vinegar 2 ¾ tbsp; White wine 5.3 oz; Carrots 1; Celery 1 rib; Ground white pepper 10; Shallot 1; Water 6 glasses

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Gluten Free

Difficulty: Easy
Prep time: 40 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

If you’re out to impress with a creamy rice dish, risotto al salmone is really something special—ideal for those big occasions. Plus, here's the thing, it swaps the usual soffritto and wine deglazing for burro acido, this aromatic butter you make at home. And honestly, it just brings out those sharp, rich flavors of wine and veggies in a super smooth way. The result? An extra creamy dish bursting with flavor.

For fans of risotto al salmone affumicato (smoked salmon risotto), this version gives it even more depth. Really, variations in Northern Italy are endless, with things like risotto with robiola cheese and poppy seeds or even steamed salmon rice bowls that, frankly, offer a fresh take. Every bite? A blend of tender rice and that tangy buttery kick, making it perfect for when you’re aiming for upscale vibes.

When festive dinners or special nights call for it, ricetta risotto al salmone is the go-to. So much more exciting than your standard rice and fish, and the moist texture makes sure it's a hit. Some folks like to toss in robiola cream or squeeze a bit of lemon—turning it into risotto al salmone e limone. Small tweaks like that keep things fun and interesting. The golden hue of the rice and pink salmon, for real, create a stunning look, making it the centerpiece at any dinner party.

Whether sticking with the classic or trying a risotto al salmone e panna, this dish suits any special event where you want something fancy yet cozy. And look, using burro acido instead of the usual soffritto and wine makes it pretty simple, giving you big flavor and a creamy finish. You end up with a risotto cremoso al salmone that's sure to stick in everyone’s mind long after dinner. This recipe’s a fantastic pick for anyone wanting a memorable meal that’s both elegant and super satisfying.

INGREDIENTS

Rice 1 ½ cup (320 g) - for risottos

Salmon steaks 0.9 lb (400 g)

Garlic 2 cloves

Thyme 3 sprigs

Fine salt to taste

White pepper to taste

Sour butter 2 tbsp (30 g)

for the acidic butter: Butter 3.5 oz (100 g); White onions 1; Sunflower seed oil 2 tsp (10 g); White wine vinegar 2 ¾ tbsp (40 g); White wine 5.3 oz (150 g)

for the broth: Carrots 1; Celery 1 rib; Ground white pepper 10; Shallot 1; Water 6 glasses (1.5 l)

Preparation

How to prepare Salmon Risotto

To prepare the salmon risotto, first make the broth: clean the vegetables and cut them into pieces 1, place them in a saucepan with the peppercorns 2, cover with water and boil for 30 minutes. Meanwhile, prepare the acidic butter: slice the onion 3.

In a small pot, pour the vegetable oil 4 and stew the onion for about 10 minutes over medium-low heat 5. Then pour in the vinegar 6.

Add the white wine 7 and continue over medium-high heat for about 10-15 minutes 8. Meanwhile, clean the salmon and cut it into 3/4 inch pieces 9.

When the onions have become translucent 10, add the butter off the heat 11 and stir to melt it 12.

Now strain the butter with a sieve 13 and let it cool in the fridge 14. In a saucepan, pour 2 tbsp of acidic butter, 2 garlic cloves, and thyme sprigs 15. Melt the butter over low heat.

Now add the salmon 16, salt, and pepper 17, cook over high heat to brown it well. Stir gently with a spatula to avoid breaking it. Now remove the garlic 18, transfer the salmon to a bowl, and keep warm.

In the same pan, pour the rice 19 and toast for a few minutes. Add the vegetable broth gradually and continue cooking the risotto, stirring often for 15-20 minutes 20. Once the rice is cooked, turn off the heat and cream with the remaining acidic butter 21.

The risotto is ready 22, serve it with the pan-seared salmon 23 and a sprinkle of white pepper 24.

Storage

The salmon risotto keeps for one day in the refrigerator.

Tip

You can prepare a double batch of acidic butter and store it in the fridge for other risottos. Alternatively, you can use flavored butter by mixing softened butter with herbs, salt, and lemon zest.

For the translation of some texts, artificial intelligence tools may have been used.

Salmon Risotto

PRESENTATION

INGREDIENTS

How to prepare Salmon Risotto

Storage

Tip

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