Imagine a creamy, luxurious dish that transports you straight to the Italian coastline with every single bite. This Creamy Salmon and Leek Risotto isn't just another recipe—it's a culinary experience that combines the rich, buttery texture of perfectly cooked salmon with the delicate, silky smoothness of a perfectly executed risotto. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this recipe promises to elevate your home cooking skills and tantalize your taste buds with its harmonious blend of flavors and textures.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 2 cups chicken broth
- 1 cup white wine
- 1 tablespoon olive oil
- 1 leek, sliced
- 2 salmon fillets
- 1/2 cup heavy cream
- 1 lemon, zested and juiced
- Salt and pepper to taste
Instructions
- Prepare ingredients: Slice the leek into thin rings, removing the tough green top and root end. Pat the salmon fillets dry with paper towels and season with salt and pepper. Zest and juice the lemon.
- Heat olive oil in a large heavy-bottomed pan over medium heat. Sauté the sliced leeks until they become soft and translucent, approximately 3-4 minutes.
- Add Arborio rice to the pan and toast for 2 minutes, stirring constantly to coat the rice with oil and prevent burning. This helps develop a nutty flavor and ensures each grain remains separate.
- Pour in white wine and stir, allowing the rice to absorb the liquid. Cook until the wine is nearly completely absorbed.
- Begin adding chicken broth gradually, one ladleful at a time. Stir frequently and allow each addition to be absorbed before adding more. This slow process helps release the rice's starches, creating a creamy texture.
- While the risotto is cooking, heat a separate non-stick skillet and cook the salmon fillets, skin-side down first, for about 3-4 minutes per side until just cooked through. Remove and set aside.
- Continue adding broth and stirring the risotto until the rice is creamy and al dente, which typically takes about 18-20 minutes. The rice should be tender but still have a slight bite.
- Stir in heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Flake the cooked salmon and gently fold into the risotto, being careful not to break the fish too much.
- Remove from heat and let rest for 2 minutes. The risotto will continue to thicken slightly.
- Serve immediately in warm bowls, garnishing with additional lemon zest or fresh herbs if desired.
Tips
- Use Arborio rice exclusively—its high starch content is crucial for achieving that signature creamy risotto texture.
- Stir constantly and add broth gradually to prevent burning and ensure even cooking.
- Keep your broth warm before adding to the rice; cold liquid can shock the rice and interrupt the cooking process.
- Don't rush the risotto—patience is key to developing rich, complex flavors.
- Use fresh, high-quality salmon for the best taste and texture.
- The risotto should be slightly loose when serving, as it will continue to thicken as it cools.
- For extra flavor, consider toasting the rice in butter instead of olive oil.
- Always taste and adjust seasoning just before serving to ensure perfect flavor balance.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
