Risotto with fresh salmon fillet and saffron Recipe. Tony and Lorcan cook Pan fried Fillet of Salmon with Mushroom, Pea and Roquet Risotto, Saffron Hollandaise in their own simple way. This fresh, spring risotto has great depth as it's made from stock, saffron, asparagus, and parsley. It's a simple, no-stir risotto that's perfect for weeknight If you are looking for a simple dish, that both tastes and looks beautiful, this recipe for Shrimp and Asparagus Saffron Risotto will not disappoint!
Risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas.
Photo about Risotto with fresh salmon chive and lemon peel, healthy food.
Stir the Parmesan, butter, almonds and the parsley into the risotto and season to taste with salt and ground black pepper.
You can have Risotto with fresh salmon fillet and saffron using 10 ingredients and 5 steps. Here is how you cook that. The Best Risotto with fresh salmon fillet and saffron Recipe - Easiest Way to Prepare Delicious Risotto with fresh salmon fillet and saffron
Ingredients of Risotto with fresh salmon fillet and saffron Recipe
- Prepare 350 g of risotto rice (arborio or carnaroli).
- You need 1 of salmon fillet, skinless if possible.
- Prepare of Small chopped onion.
- Prepare of Saffron.
- You need 1-1.2 litres of stock.
- You need of Olive oil.
- Prepare Knob of butter.
- It's to taste of Salt.
- Prepare of Chives to serve.
- It's of Glug of wine.
Stir the butter into the risotto for more flavor and creaminess. While the risotto is cooking, place each salmon fillet on a square of foil and top with the spread and lemon juice. Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue. Stir in wine and saffron; cook until wine is mostly evaporated.
Risotto with fresh salmon fillet and saffron instructions
- Wash and wrap fillet in foil. Place in a small pan. Add a centimetre or so of water. Cover and bring to the boil. Switch off and let it steam cook for 10 mins. Set a side.
- Prepare the stock. Fry onion in a little oil for 2-3 mins. Add rice and toast them for 1-2 mins. Add wine and let it evaporate.
- Start adding stock. I usually add about 3/4 at first and let it simmer gently. Add saffron, stir frequently. Cook for about 20 mins.
- Add more stock if needed, salt to taste. Towards end of cooking time, add some butter, stir. Break up salmon, add to risotto, checking for bones. Stir until creamy and yummy.
- Serve with freshly chopped chives :).
Try our hot-smoked salmon risotto recipe with lemon and dill. You don't have to spend hours cooking to make something delicious. This risotto combines salmon with the irresistible flavor of preserved lemon. If you've tried preserved lemons before, you already know how amazing they are. If using fresh salmon you'll need to cook it before adding it to the risotto.