forum: Food & Drink

#1 Wed 05 Dec 07 9:27am


Occupation law student
From johannesburg
Member since Wed 22 Nov 06

salmon risotto

hey guys! i'm looking for the most amazing, delicious recipie for a salmon risotto. i have jamie's italy so i have all those risotto recipies,but im looking for one based on salmon in particular.
I would also like one for aspargus, if possible.

Thanks a million! have a great xmas everybody!  mrgreen  mrgreen

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#2 Wed 05 Dec 07 3:54pm


Forum champ
Occupation Duty Free Lancome and Fragrance sales
From Greater Vancouver
Member since Mon 23 Oct 06

Re: salmon risotto

Personally, I would grill or saute your salmon after your risotto is just done or almost done and add it ontop of the risotto. I like my salmon just seasoned with S&P and a squeeze of lemon at the end. Maybe some fresh Italian parsley chopped finely to top it off. That's what I would do but maybe someone else has a better suggestion for you. smile

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#3 Wed 05 Dec 07 11:06pm


Forum champ
Occupation Why is the Rum always gone???!
From out to lunch
Member since Sat 07 Jan 06

Re: salmon risotto

bcrain.. That sounds perfect to me.  yummy

Only a fool argues with a skunk, a mule or a cook.  { cowboy saying}
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#4 Thu 06 Dec 07 4:10am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: salmon risotto

I've made a plain risotto to go with bakes chicken pieces. I'm sure it would be just as good with salmon.

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#5 Thu 06 Dec 07 12:18pm


Occupation law student
From johannesburg
Member since Wed 22 Nov 06

Re: salmon risotto

thanks guys. much appreciated!  mrgreen

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#6 Fri 07 Dec 07 5:42am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: salmon risotto

Salmon Risotto

9  ounces salmon, skinned and cubed 
1  pint chicken stock 
1  tablespoon oil 
1  tablespoon butter 
1  large onion, finely chopped 
8  ounces risotto rice or arborio rice 
1/4  pint white wine 
1/4  cup basil (or to taste) 
1  ounce pine nuts, toasted 
2  sun-dried tomatoes, finely chopped 
1  tablespoon parmesan cheese, grated 

Heat the stock in a pan and simmer gently.
In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
Add the rice and stir for 2 minutes or until the rice is transparent.
Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency.
Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.

Asparagus Risotto

1 1/2  lbs asparagus 
5  cups canned chicken broth (about) 
1  cup water 
1  tablespoon butter 
1  large onion 
2  cups arborio rice or medium-grain white rice 
1/2  cup dry white wine 
2  teaspoons chopped fresh rosemary 
1  cup freshly grated parmesan cheese 
1/4  cup whipping cream 
1  sprig fresh rosemary (to garnish) 

Trim rough ends from asparagus; discard.
Cut off asparagus tips and reserve.
Cut stalks into 3/4 inch-long pieces.
Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces.
Puree mixture until smooth.
Set aside.
Melt butter in heavy large saucepan over medium heat.
Add onion and saute until tender, about 8 minutes.
Add rice and stir 1 minute.
Add wine and cook until absorbed, stirring often, about 2 minutes.
Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes.
Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often.
Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer.
Add reserved asparagus puree and stir until absorbed, about 3 minutes.
Stir in 1/2 cup Parmesan and cream.
Season to taste with salt and pepper.
Transfer risotto to bowl.
Garnish with rosemary sprigs, if desired.
Serve, passing remaining Parmesan separately

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#7 Tue 01 Jul 08 1:50pm


Member since Tue 01 Jul 08

Re: salmon risotto


I don't profess to be an expert and I am an average cook.  However, I am half Sicilian and have travelled and lived in Italy in the past.  I learned to cook Salmon Risotto whilst in Italy (con 'panna' - cream) in 1997.  I have also seen it in a number of Italian restaurants (in Italy over the years) and here is a recipe dating back to 1994 that I found on the web: … lmone.html

So for me it has been around for many years and I have other Italian friends who cook this at home. 

Perhaps it is not a purist dish but it is not as uncommon as you might think. I also think that with smoked salmon it is a great summer dish (as is lemon risotto :-) )

Kind regards


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#8 Tue 01 Jul 08 7:07pm


From Poland.
Member since Fri 09 Feb 07

Re: salmon risotto

In my opinion, the best Salmon Risotto will be, prepare that:
To the simple risotto bianco add a smoked Salmon, Lemon Zest, and Lemon Juice.
Mix It. 
Pour on the plate and decorate smoked Salmons slices, And Fennel "Leaves".
Pour a Olive Oil and eat.


Cheers !  wink

All The Best !  wink

Last edited by Johny (Tue 01 Jul 08 7:08pm)

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#9 Thu 03 Jul 08 5:52pm


Member since Fri 09 May 08

Re: salmon risotto

Try this Thai Crab Risotto

Last edited by linguini (Wed 17 Sep 08 1:15pm)

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#10 Fri 10 Oct 08 6:33pm


Member since Fri 10 Oct 08

Re: salmon risotto

Im doing a salmon risotto now with asparagus and peas. Ive made a poaching liquor with milk, celery, onion, garlic, carrot, parsley stalks, thyme, dill and bay leaf. Bring to boil, wen stops boil add salmon to JUST cook, take out and flake, blanch asparagus and peas, refresh, add the blanching water to the poaching liquor and reduce to taste. Finely dice some onion, garlic and celery, sweat off, add risotto and cook out with your reduced poaching liquor, wen just about done add your flaked salmon, asparagus and peas. Some butter lemon juice and zest, parmesan and season to taste. Ill let you know how it works out.

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