Daring Gourmet’s Salmon Risotto with Preserved Lemon
You can use either fresh salmon or use pre-cooked or canned salmon.
If using fresh salmon you’ll need to cook it before adding it to the risotto. You can either bake, pan-fry or grill it, whichever method you prefer. Just cook it and then flake it off in pieces to add to the risotto when the time comes.
Serves: Serves 4
Ingredients
3 tablespoons extra virgin olive oil
½ cup finely chopped onion
1½ cups arborio rice or carnaroli rice
¼ cup dry white wine
4 cups hot fish stock, reserve ¼ cup
¼ cup finely chopped preserved lemon
2 tablespoons fresh dill (recommended) or ½ teaspoon dried
¾ teaspoon salt
1 tablespoon butter
12 ounces cooked, flaked salmon
Instructions
Heat the oil in a medium stock pot, preferably one with a smaller diameter so the liquid evaporates more slowly. Cook the onions until soft and translucent, 5-7 minutes. Add the arborio rice and cook for another minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.
Add about a quarter of the hot fish stock. Cook, stirring regularly, until most of the broth has evaporated. Stir in the preserved lemon, the dill and the salt.
Continue adding the broth, ¼ cup at a time, stirring regularly as the rice absorbs the broth and begins to swell and become creamy in texture (this will take 20-25 minutes). Lastly, stir in the butter and then carefully the salmon. Stir in the reserved ¼ cup broth if the rice is too dry. Add salt to taste.
Serve immediately garnished with some fresh dill.
Made it tonight in the Fast Slow Pro with the WF 365 rice and 1/2 cup of mint instead of dill (dill was out at S&F and at Ralph’s). The rice tasted granular and not as creamy. The mint was awesome—could’ve added more. I used about 8oz of frozen peas. I poached the salmon in the fish broth again and, because I was more mindful, hardly any of the broth evaporated.
We made this recipe (actually .57 of this recipe (172/300: 172g rice; recipe calls for 300g) tonight in the Fast Slow Pro. Worked great; especially using the Campanini arborio rice from Surfas. Here’s how to do it:
Poach the salmon in the fish broth.
1. Select SAUTÉ, MED heat, and preheat the cooking bowl. Add olive oil and onion and cook until soft, 3–5 minutes.
2. Bring stock to a boil in a saucepan.
3. Add rice and cook, stirring constantly, for 2–3 minutes. Stir in wine and cook until reduced by half. Stir in 75% of hot stock, preserved lemon, salt, and dill.
4. Select PRESSURE COOK RISOTTO.
5. When cooking has completed, return remaining stock to a boil. Stir through 25% of hot liquid, butter, salmon, and peas. Adjust consistency as needed with additional stock mixture. Season with salt and pepper and serve immediately.