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Risotto topped with smoked salmon, sliced lemons, and fresh parsley.
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Smoked Salmon Risotto

Smoked Salmon Risotto is the perfect dish to make when you're craving a decadent meal at home. Creamy Arborio rice is paired with mild smokey salmon for an upscale Italian meal in less than an hour!
Course Lunch, Main Course, Side Dish
Cuisine American, Italian
Diet Kosher
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 399kcal
Cost $20

Ingredients

  • 7 cups low sodium vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup diced onion (about ½ an onion)
  • 2 tablespoons minced garlic (about 4 garlic cloves)
  • 1 ½ cups arborio rice
  • cup dry white wine
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons freshly chopped parsley
  • 1 ½ cups freshly shredded parmesan cheese
  • 8 ounces smoked salmon SEE NOTES

Instructions

  • Add broth to a stockpot over medium-low heat. Keep broth warm while making the risotto.
  • In a large skillet, combine the olive oil and butter over medium heat until the butter melts. Add onion and cook 2 to 3 minutes until tender.
  • Stir in garlic and cook another minute.
  • Add the rice and stir until it's fully coated in oil.
  • Add the wine and stir until fully absorbed.
  • Working with one ladle at a time, add a full ladle of broth to the rice and stir until it is fully absorbed. Continue until there is only 1 ladle-full of broth remaining. It could take around 20 minutes of stirring before all of the broth is absorbed.
  • Add the last ladle of broth, along with the parsley. Stir until most of the liquid is absorbed, then add in the parmesan cheese. Stir until thick and creamy.
  • On a separate plate, break the salmon apart into bite-sized flakes.
  • Scoop risotto onto a large serving platter. Top with smoked salmon and freshly cracked pepper.

Notes

  1. For this recipe, I used store-bought honey smoked salmon. It is smoked with hickory and has a mild smokey flavor. I recommend using hot-smoked salmon over cold-smoked.
  2. Make sure to use warm broth. This will allow the starches to release more evenly, making the rice extra creamy. 
  3. Buy a block of parmesan cheese and shred it by hand. This will ensure perfectly melted, creamy cheese. Store-bought pre-shredded cheese has anti-caking agents that prevent the cheese from completely melting.
  4. Make sure to stir constantly so the risotto doesn't stick or burn to the bottom of your skillet. Patience is the secret to successful risotto!
  5. Towards the end of cooking, carefully taste the rice to make sure it is cooked through. If it is still hard, warm a little more broth and continue to add it in a ladle at a time until the rice is soft but not mushy.

Nutrition

Calories: 399kcal | Carbohydrates: 48g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1895mg | Potassium: 199mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1040IU | Vitamin C: 5mg | Calcium: 318mg | Iron: 3mg