Salmon risotto

Smoked salmon risotto is a very simple dish, not complicated to put together at all, perfect for your Valentine's Day. If you have even the slightest familiarity with making risotto, this dish could be the way to produce an impressive dinner without having to go to great lengths or engage in complicated techniques. The only thing you need to do is buy good quality smoked salmon, in addition to lemon and fresh parsley.


  • rice 200 grams
  • salmon 100g of smoked salmon
  • shallots one shallot
  • extra virgin olive oil
  • white wine
  • lemon zest
  • butter
  • parsley

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20 minutes Total time
14 minutes Active time
Serves 2 persons
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Soften the chopped shallot in a pan with a little olive oil, add the rice and combine well with the hot oil and onion, deglaze with the white wine and continue adding hot vegetable stock until the rice is almost cooked. Five minutes before the rice is cooked, cut the salmon into strips and add to the rice along with some grated lemon zest. Continue cooking. When ready, stir in the butter and add the fresh parsley. Let it stand for two minutes before serving.

Don't overcook the salmon: add it to your risotto towards the end of cooking. When grating the lemon zest be careful only to grate the yellow part of the lemon, not the white pith. Finally, let the risotto rest before serving: two minutes will be enough!
Historically, smoking was a technique for preserving food, just like salting. Today it is used to give a lovely smokey flavour and aroma to foods.

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