Creamy Risotto with Fresh Salmon (Print Version)
# Ingredients:
→ Proteins & Dairy
01 -
6 oz salmon fillet
02 -
1/4 cup mascarpone cheese
03 -
1/4 cup finely grated parmesan
→ Produce
04 -
1/2 cup finely chopped yellow onion
05 -
2 cloves garlic, minced
06 -
1/3 cup frozen peas
07 -
1/2 medium lemon, zested and juiced
→ Pantry & Oils
08 -
1/2 cup arborio rice
09 -
2 cups chicken bone broth or stock
10 -
1/4 cup dry white wine
11 -
2 tablespoons olive oil, divided
→ Seasonings
12 -
Kosher salt and black pepper to taste
# Instructions:
01 -
Pour broth into small saucepan over low heat. Keep warm while making risotto.
02 -
Heat 1 tablespoon oil in pan. Add onions with pinch of salt, cook until very soft and lightly charred, about 10 minutes.
03 -
Add garlic, cook 30 seconds. Add rice, stir to coat with oil mixture. Cook 2-3 minutes until rice shows white dot in center.
04 -
Add wine, stir until absorbed. Add warm broth one ladle at a time, stirring until absorbed before adding more. Continue 20-25 minutes until rice is creamy.
05 -
Mix in lemon zest, mascarpone, parmesan, peas and lemon juice. Season with salt and pepper to taste. Let rest.
06 -
Season salmon with salt and pepper. Heat 1 tablespoon oil in skillet over medium heat. Cook skin-side down 3-4 minutes, flip and cook 1-2 minutes more.
07 -
Divide risotto between warm bowls. Top each with salmon and serve immediately.
# Notes:
01 -
Season salmon while risotto cooks for perfect timing
02 -
Vegetable stock works great instead of chicken
03 -
Room temperature salmon cooks more evenly
04 -
Add broth gradually for creamiest texture