- Cooking Time: 18
- Servings: 6
- Preparation Time:
BackstoryMost of my risotto recipes are designed as a side dish or an appetizer before the main course, thus 1 cup of rice serves 4 to 6 people. When I use fish and/or seafood however, I tend to make the risotto the main dish. With my love of salmon, it is no wonder. I could probably eat the whole pot by myself. This recipe only serves 4 as a main dish, serve with asparagus with a little lemon butter or some baby greens tossed with a little olive oil and some mandarin oranges.
NOTE 1: If using King/Chinook it’s Salmone Reale; Coho/Silver it’s Salmone Argenteo)
NOTE 2: This recipe works really well with Tuna Steaks as well.
Simply replace the salmon fillet with a cubed tuna steak.
Reduce the wine to 1/2 cup
Add 3 TB lemon juice to the wine.
Replace the Tarragon with Dill weed
This would be Rissotto al Tonno
- 4 TB unsalted butter – Divided
- 1 Small Bunch of Scallions – Chopped (White parts only)
- 1/2 of an English hot house cucumber – peeled, seeded and chopped
- 1 1/2 cups Arborio rice (Or Carnaroli)
- 3/4 cup Room Temperature White Wine (Pinot Grigio, Sauvignon Blanc, or Semi-Seco Carta Nevada)
- 3 1/4 – 4 cups Fish Stock – You can use Chicken or Vegetable
- 1 LB Salmon (Atlantic) Fillet – Without skin and cubed small (I would even use Coho (Silver) or Chinook (King) for this, try to avoid Sockeye though)
- 3 TB fresh Tarragon – Chopped
- Salt and pepper to taste
- 1 TB Mascarpone
- The zest of 1/2 lemon
- Bring the stock to a simmer in a small sauce pan over low heat. Cover to keep it warm.
- In a medium, heavy saucepan, Melt 2 tablespoons of the butter over medium heat.
- Add the scallions and cucumber, sweat until they begin to turn translucent; then add the rice and stir to coat with the butter.
- Add the room temperature wine and simmer until it has almost evaporated, about 3 minutes.
- Add 3/4 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.
- Continue adding the broth 3/4 cup at a time, stirring frequently and allowing each addition of the broth to absorb and pull the starch out of the rice before adding the next. This should take about 10 – 12 minutes.
- When you have added about 2/3 of the broth, add the cubed salmon and the tarragon.
- Continue adding the rest of the broth until the rice is tender but still al dente and the mixture is creamy and the salmon is cooked, about 7 minutes.
- Remove from the heat.
- Stir in the remaining 2 tablespoon of butter, mascarpone cheese, the lemon zest, and the salt and pepper.