Sicilian Salmon Risotto
This Sicilian Salmon Risotto is a comforting, restaurant-quality meal that's surprisingly easy to make at home. This risotto is inspired by the beautiful, vibrant flavors of Sicily, where seafood and citrus go hand in hand. With each bite, you'll taste the richness of the salmon, balanced by the zing of lemon. With just a few ingredients and some stirring, you'll create a creamy, flavorful risotto that's just a little indulgent. This Sicilian Salmon Risotto is sure to become a family favorite.
Ingredients
For the salmon
- 5 ½ cups broth/stock (see note 1)
- 4 salmon fillets (see note 2)
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest (see note 3)
For the risotto
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 rib celery finely chopped
- 2 cloves garlic minced
- 1 ½ cups arborio rice (see note 4)
- ½ cup dry white wine (see note 5)
- 2 tablespoon butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 tablespoon fresh parsley finely chopped
Instructions
- Bring the broth/stock to a simmer over medium-low heat, add the salmon fillets, cover the pan, and poach for 4 mins.5 ½ cups broth/stock4 salmon fillets
- Remove the salmon from the pan. Keep the broth/stock over low heat.
- Flake the salmon into large chunks and sprinkle with salt, pepper, and lemon zest. Set aside.½ teaspoon salt⅛ teaspoon freshly ground black pepper1 teaspoon lemon zest
- Place a large pot over medium heat, add the olive oil, and cook the chopped onion and celery for 5 minutes until translucent but not colored.1 tablespoon olive oil1 onion1 rib celery
- Add the garlic and rice and stir for 2 minutes until the rice starts to turn opaque.2 cloves garlic1 ½ cups arborio rice
- Add the wine and cook, stirring frequently, until all of the wine has been absorbed.½ cup dry white wine
- Add about ¾ cup of the hot stock/broth and cook, stirring frequently, until absorbed. The rice and broth should bubble gently, so change our heat as needed.
- Continue cooking the rice, adding the broth ¾ cup at a time. Allow the broth to absorb before adding the next ¾ cup.
- After 20 minutes, check your rice. You want it to be just cooked through but not soft or mushy. Keep adding the stock/broth and cook for 25-30 minutes until the rice is cooked. Once cooked, add a splash of extra broth. (To get the rice to the perfect consistency, you may not need to use all the stock/broth, or you may need extra broth, or you can use some water.)
- Remove the pan from the heat and add butter, lemon juice, lemon zest, and salt. Use a wooden spoon to stir the risotto vigorously until it is rich and creamy.2 tablespoon butter1 tablespoon lemon juice1 teaspoon lemon zest½ teaspoon salt
- Add in the parsley and cooked salmon (plus all the juice from the plate) and stir gently to combine. Check the seasoning and add more salt and lemon juice to taste.1 tablespoon fresh parsley
- Serve immediately.
Notes
- 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.
- 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).
- 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.
- Arborio rice 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.
- Use any dry white wine that you have and that 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.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 653kcal | Carbohydrates: 69g | Protein: 39g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 2027mg | Potassium: 975mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1035IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 5mg
Nutrition is per serving
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