Prep 10 mins
Cook 30 mins
Haven't tried this one yet. :-)
- 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 fresh basil (or to taste)
- 1 ounce pine nuts, toasted
- 2 sun-dried tomatoes, finely chopped
- 1 tablespoon parmesan cheese, grated
- Heat the stock in a pan and simmer gently.
- In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft.
- Add the rice and stir for 2 minutes or until the rice is transparent.
- 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.
- Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve.
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.