This recipe makes a great salmon risotto. You can see how I make this on our YouTube video - check out the link at the end of this article. Aim for a mixture that is not too wet and not too stodgy, which comes with practice. use a salmon filet which has skin and make the skin crisp.
IngredientsSalmon filet with skin.
Sticks of celery.
Mushrooms, white cup and Porcini.
Arborio risotto rice (about 4 ozs.).
1 litre Chicken stock.
White wine (I use Pinot Grig.)
Basil leaves (optional)
DirectionsPrepare the stock (I use chicken) by dissolving 2 x Oxo and 1 x Knorr stock cubes in one litre of hot water, and put to one side. Soak the dried porcini mushrooms in water for about 10 minutes. Finely chop up the onion, celery and garlic. Marinate the salmon with Worcester sauce and black ground pepper and place to one side.
In a medium/large saucepan heat up two tablespoons of extra virgin olive oil. When hot add the chopped onion, celery and garlic, the oil should sizzle. Stir for several minutes until the contents are soft. Stir in the risotto rice and let it absorb the oil, (less than one minute). Add the white wine – about 200 ml. to start with, allow the rice to absorb the wine. When fully absorbed, add some (a ladle) of stock, not too much, when absorbed keep adding. You will probably use about 600ml stock in total.
Add the mushrooms and a couple of broken up Basil leaves. Put lid on and keep warm. Place a dinner plate in a warmer for later.
Separately or preferably when risotto nearly ready, heat up a frying pan with a small amount of olive oil and fry the salmon filet. Seal in front and take off heat when done.
Remove the dinner plate from heater, spoon some risotto rice on the plate and place the salmon filet on top. This dish is now complete.
The video of this can be seen on this link.
Note: One handful of rice per person plus one extra.
It tastes better when used with white wine but not more than 1/3 bottle.
Fish may contain small bones. If necessary use a pin boner when preping the salmon.