Imagine a luxurious dish that combines the rich, buttery texture of perfectly cooked salmon with the creamy, comforting embrace of Italian risotto. This Salmon Pea and Dill Risotto isn't just a meal—it's a gourmet experience that transforms simple ingredients into a symphony of flavors that will transport you straight to the coastal regions of Italy. Whether you're a seasoned home chef or a curious cooking enthusiast, this recipe promises to elevate your dinner game with its elegant simplicity and irresistible taste.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh peas
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1 lb salmon fillet
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by gathering all your ingredients: Arborio rice, vegetable broth, fresh peas, white wine, grated Parmesan cheese, salmon fillet, fresh dill, salt, pepper, and olive oil.
- In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling, as you will be adding it gradually to the risotto.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the Arborio rice and toast it for about 2-3 minutes, stirring frequently until the rice is slightly translucent.
- Pour in the white wine and stir continuously until it has mostly evaporated, which should take about 2-3 minutes.
- Once the wine has evaporated, start adding the warm vegetable broth one ladle at a time. Stir the rice gently and allow it to absorb the broth before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- While the risotto is cooking, prepare the salmon. Season the salmon fillet with salt and pepper. In a separate skillet, heat a tablespoon of olive oil over medium-high heat. Add the salmon skin-side down and cook for about 4-5 minutes on each side, or until cooked through and flakes easily with a fork. Remove from the skillet and let it rest for a few minutes before flaking it into large pieces.
- When the risotto is nearly done, add the fresh peas and continue to stir for an additional 2-3 minutes until the peas are tender and heated through.
- Once the risotto reaches your desired consistency, remove it from heat and stir in the grated Parmesan cheese and chopped fresh dill. Season with additional salt and pepper to taste.
- To serve, spoon the risotto into bowls and top with the flaked salmon. Garnish with extra dill if desired. Enjoy your Salmon Pea and Dill Risotto!
Tips
- Rice Matters: Always use Arborio rice for authentic risotto texture. Its high starch content creates that signature creamy consistency.
- Broth Temperature is Key: Keep your broth warm but not boiling. Adding cold broth can shock the rice and disrupt the cooking process.
- Stirring Technique: Stir your risotto frequently but gently. This helps release the rice's starches without breaking the grains.
- Patience is a Virtue: Add broth gradually and allow each ladle to be absorbed before adding the next. Rush this process, and you'll end up with mushy or undercooked rice.
- Salmon Cooking Tip: Cook salmon skin-side down first to get a crispy exterior and ensure even cooking.
- Fresh is Best: Use fresh dill and peas for the brightest, most vibrant flavors.
- Serve Immediately: Risotto is best enjoyed right after cooking when it's at its creamiest consistency.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 65mg