Sicilian Salmon Risotto
Get ready to elevate your home cooking with this authentic Sicilian salmon risotto. It offers restaurant-quality flavor with little effort. Let's explore a recipe that will take your taste buds to Sicily's sunny shores.
Ingredients
- 1 cup Arborio rice
- 4 cups warm fish broth
- 1 pound fresh salmon fillet cut into bite-sized pieces
- 2 tablespoons olive oil
- Shallots finely chopped
- Garlic finely chopped
- Salt & pepper to taste
- Saffron for color and delicate taste
- Fresh dill
- Lemon zest
- White wine
- Grated Parmesan cheese
- Butter
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare the Salmon
- Pat the salmon dry with paper towels.
- Season with salt and pepper.
- Cut into bite-sized pieces and set aside.
- Cook the Risotto Base
- Heat 2 tablespoons olive oil in a large pan.
- Sauté finely chopped shallots and garlic until fragrant.
- Toast 1 cup Arborio rice for 2-3 minutes.
- Gradually Add Broth
- Slowly add 4 cups of warm fish broth, about ¾ cup at a time.
- Stir constantly to release the rice’s starch.
- Final Touches and Assembly
- Stir continuously for 18-20 minutes until creamy.
- Gently fold in cooked salmon pieces.
- Add butter and Parmesan cheese.
- Garnish with fresh parsley and serve immediately with lemon wedges.
Notes
- Use warm broth to ensure even cooking.
- Stir constantly for a creamy texture.
- Cook salmon gently (about 6 minutes total, 3 minutes per side) to keep it tender.
- Best served immediately to maintain risotto's creamy texture.