Sicilian Salmon Risotto

Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Broth/Stock: I use fish stock for this recipe, but vegetable or chicken broth will work, too. If you have homemade, then this is the time to use it! If not, buy a high-quality broth, as the quality of the finished dish is all about the broth/stock used.
Salmon fillets: Your salmon fillets don't need to look perfect, as they will be flaked. So you can sometimes buy the odd fillets at a lower price. You want fillets that are roughly 6oz/170g each. You can use skin on or off (we will discard the skin).
Lemon: You need the zest and juice of the lemon; one lemon should give you enough for the recipe (unless yours are very small). Remember to zest the lemon before you juice it, as it is almost impossible to zest a juiced lemon.Onion: Any onion you have is fine. I use brown onions. You could also use two shallots or a leek.
Celery: This adds extra flavor, but feel free to leave it out if you don't have any on hand.
Garlic: The recipe calls for 2 cloves; like I always say, measure garlic with your heart and add more or less to taste. But that being said, this is a recipe where I go lightly with the garlic as I don't want it to overpower the fish.
Arborio rice: This is sometimes labeled as risotto rice. It is a short-grain rice with plenty of starch to give you that creamy risotto. Don't use long-grain rice; you won't get a great result. Other risotto rice varieties will work here, too, but you may need more broth to cook them thoroughly.
White wine: Use any dry white wine that you have and you like to drink. I would avoid anything oaked. If you don't consume alcohol, just use extra broth and a little more lemon juice.
Butter: You can use salted or unsalted. I always use salted.
Parsley: Fresh is best here. You could also use dill or tarragon.

Recipe Tips

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• The salmon is poached gently in the broth. It doesn't need to be fully cooked as it will be added to the risotto at the end to finish cooking. 
• Keep the heat under the broth low and cook the salmon for 4 minutes. Don't worry if you see any white around the salmon; this is called Albumin and is perfectly safe.
• Once cooked, the salmon is seasoned with salt, pepper, and lemon zest. This infuses into the salmon as the risotto cooks and gives the finished dish extra flavor. 
• Be patient with your risotto. It isn't a complicated dish, but it does take time. Adding the broth slowly helps develop that creamy texture. So add ¾ cup at a time and stir it gently. You don't have to stir constantly. There is time to put down the spoon and sip your wine.
• Toward the end of cooking, taste your risotto. You want the rice to be cooked through without being mushy. Depending on the heat under your pan and the age of your rice, you may find you don't need all the broth. Or you may need more liquid. You can add more broth or water if the broth is used up.
• When adding the lemon juice. Stir it in, and then taste. Add more to give you the brightness that you like. Lemon juice is like salt; some people need it more than others.

Why You'll Love This Sicilian Salmon Risotto

• It tastes like you are in an Italian restaurant!
• It uses very few ingredients, all of which are easy to find. 
• You can use off-cuts of salmon, which are more cost-effective.
• It is easy to adapt.

Recipe Adaptations

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Use a different fish: You could use a meaty white fish like halibut or cod and flake it through your risotto. Or use chunks of seared swordfish.
• Add shellfish: Prawns are delicious with the salmon. Pan-seared scallops would be good, too.
• Add veg: Add peas, asparagus, broccoli, or spinach to the risotto. 
• Add cheese: Although not traditional, some grated parmesan is delicious. Add it when you add the butter and let it melt into the risotto.

Serving Suggestions for Sicilian Salmon Risotto

Sides: A side salad perfectly accompanies this Sicily salmon risotto. Maybe a peppery arugula and shaved parmesan salad or a salad with fennel, orange slices, and a sprinkle of red onion. If you want a warm side, then the slight char and earthy flavor of roasted asparagus or broccolini complement the creaminess of risotto. 

Wine: This zesty risotto is perfectly paired with a Vermentino. It has enough acidity to match the lemon and balance the creaminess of the risotto, and it works well with fish. An unoaked Chardonnay would be another great choice. 

If you want a red wine, something like a light and fruity Gamay, such as a Beaujolais, offers delicate red fruit notes and high acidity, making it a good pairing with the creamy and citrusy elements of the risotto. Or, if you can find it, Nerello Mascalese is a Sicilian red wine grown on the slopes of Mount Etna. It has flavors of red berries with an earthy minerality, which would pair well with the risotto's creamy texture.

Other amazing salmon recipes:

• Miso Butter Salmon
• Pan Seared Salmon with Creamy Lemon Pasta
• Shrimp Stuffed Salmon
• Salmon Daal
• Salmon and Mashed Potato with a Creamy Garlic Sauce