Salmon risotto
Origin of the recipe
According to one legend, risotto was invented by accident—due to an error by an unknown Italian chef who accidentally left rice soup simmering on the stove. The broth was almost absorbed by the rice, forming a thick, starchy sauce with chunks of meat and vegetables. Thus, risotto was invented—one of the most popular dishes in Italian cuisine. We invite you to enjoy this culinary masterpiece!
What do you need for cooking?
Ingredients
-
Risotto rice
-
Salmon fillet
-
Onions
-
Vegetable oil
-
Butter
-
Cream 10%
-
Dry white wine
-
Salt and pepper
-
Water
-
Parmesan
Kitchen utensils
- Knife
- Plate
- Pan
- Grater
- Cup
- Cutting board
Step-by-step recipe
Step 1:
Chop the onion very finely.
Step 2:
Cut the salmon into cubes, leaving the skin intact. Set the fish aside.
Step 3:
Place vegetable oil and butter in a frying pan and fry the onion until translucent.
Step 4:
Add rice to the pan with onions and fry, stirring, over medium heat for about two minutes.
Step 5:
Pour in dry wine and heat until the liquid has completely evaporated.
Step 6:
Add hot water or broth gradually, in at least three additions. Make sure the liquid is completely absorbed by the rice.
Step 7:
Season the rice with salt and pepper and add the sliced salmon fillet. Stir and heat through.
Step 8:
Add cream and simmer for another 3 minutes.
Step 9:
Add grated cheese and serve immediately.
Cooking tips
When making risotto, it's crucial to choose the right rice variety to ensure the desired consistency—soft and sticky, while the grain remains firm inside. It's also common to not wash risotto rice. Among the varieties available in Russia, the Italian arborio rice variety is a good choice. It's grown in Piedmont and imported to Russia by the Russian company Mistral.
For this recipe, you can use any fish fillet without small bones.
A vegetarian version of the recipe uses canned mushrooms or tofu pieces instead of fish.
