Very confusing recipe, is it sushi risotto, there's no mention as to how to prepare the salmon.
Agree with KKMaui, the recipe needs more liquid.
I chose to flake the salmon after the saut? and mixed all the ingredients in with the arborio rice and onions as the last of the broth and wine was absorbed. I finished by mixing in a couple tablespoons of the olive oil in which I had saut?ed the salmon and sprinkled some parmesan.
Great dish, but I would consider it a main, not a side. Next time, I think I would leave a little extra broth in the separate pot, let it caramelize (slightly), add a touch of flour to thicken and drizzle the sauce over the plate as an added touch. Garnish with basil.
This recipe needed at least THREE cups more liquid. We kept adding water, but more wine would've been excellent. I would also add more sun dried tomatoes. Other additions could have been made, too--garlic, other seafood, more cheese.
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!
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!
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.
Just loved it!
We cut back the basil a little bit and really enjoyed this one. Thanks Zusie-Q!