Salmon Risotto

As promised, here is the Salmons Risotto!
It’s a funny story how I got this idea. One of my favorite TV shows is “How I Met Your Mother”. My hubby and I were watching it a few months back and in one of the episodes they mention a great restaurant that makes “Salmon Risotto that is to die for”. My hubby turns to me and seeing the excited look on my face says “You are gonna make it now, aren’t you?”…

Well, silly man, of course I had to make it. I love, love salmon and risotto. How did I not think if this before? I don’t know how I didn’t think of it before, but I do now and this dish truly is “to die for”!
I did have one decision to make. I was thinking if I wanted to use smoked salmon or fresh salmon. Fresh salmon is that I decided to go with this time. I still want to try this risotto with smoked salmon and I will be sure to let you know which is better.
Please do share your experience if you tried making Salmon Risotto with smoked salmon!

Ingredients:

1 tbs olive oil
1/2 medium yellow onion, chopped small
2/3 cup sun-dried tomatoes, chopped small
1 cup Arborio rice
4 garlic cloves
1 cup of dry white wine
4 cups of stock
1 cup of water
1 tbs heavy cream
8 oz fresh salmon
1 tbs olive oil
4 tsp dry basil
salt, pepper
Directions:
1. Preheat the oven to 350. Combine 1 tbs oil, 2 tsp basil some salt and pepper, mix well. Rub the salmon fillet with this mixture. Place on the foil and wrap it. 

2. Bake the salmon for about 15 minutes. Shred salmon and set aside.
3. Preheat a large deep skillet, heat up oil in the skillet
4. Add the onion and saute until fragrant. Add the sun-dried tomatoes. Saute for about a minute

5. Add Arborio rice, stir well. Cook for about 2 minutes.Grate in the garlic, stir well.
6. Add 1/2 cup of white wine, stir well cook until the wine is absorbed. 
7. Add 1 cup of stock, stir well and cook until its absorbed. 
8. Add the second half of wine and 1 cup of stock and cook until the rice absorbed the liquid.
9.  Add the shredded salmon, 2 tsp basil, salt and pepper. Stir well
10. Keep adding 1 cup of remaining liquids one at a time, stir after each addition let the liquids absorb before adding the other cup. Cook until the rice is done. It should be a little soupy so don’t think you added too much liquid.

11. Add the heavy cream, mix well. 
Enjoy!!

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Comments

  1. says

    We love salmon, so this is a hit!! Thanks so much for joining us on “Strut Your Stuff Saturday.” We loved having you and hope to see you back next Saturday with more great recipes!-The Sisters


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