Salmon Risotto

byZula's Note:

Haven't tried this one yet. :-)

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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 8 ounces 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

Directions:

1. Heat the stock in a pan and simmer gently.
2. In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
3. Add the rice and stir for 2 minutes or until the rice is transparent.
4. 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.
5. Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.

Reviews

[riflchik]

This is good. I needed more stock than it called for. I will add more sun dried tomatoes next time; and probably more cheese. Overall a good dish to use up my leftover salmon!

[SarahRIzz]

This is pretty good! My first time making risotto and boy do you have to cook the hell out of it! But all the fresh ingredients (big, pretty piece of salmon, basil, parmesan, toasted pine nuts, etc.) make all the difference. I like it!

[MKA from Cincy]

This was good, but there was no distinct flavor to it. It took an additional cup of broth to cook the rice and I added a bit of roasted garlic.