How to make Salmon Risotto Step by Step

Making a salmon risotto is a culinary experience you won’t want to miss. While the process of making risotto might seem straightforward, the key is in patience and dedication while cooking.

It’s essential to add the broth gradually and ensure it doesn’t dry out completely.

While you can technically use regular grain rice, Arborio rice is the best choice for a creamy risotto. With the right ingredients and steps, I guarantee a dish that will impress on any occasion.


  • 1.76 lb Arborio or Carnaroli rice
  • 1.58 qt seafood or fish broth
  • 1 leek
  • 2 garlic cloves
  • 6.76 fl oz white wine
  • 4 slices of fresh salmon
  • ¼ tsp ground ginger
  • ½ tsp ground mustard
  • ½ tsp turmeric
  • ½ tsp coriander seeds
  • Pepper to taste
  • Olive oil to taste
  • Salt to taste
  • 2.82 oz Parmesan cheese

Step by Step Instructions:

  1. Clean the salmon by removing the skin and bones, and cut it into cubes.
  2. Peel and finely chop the leek and garlic cloves.
  3. Heat the broth in a saucepan.
  4. In a large pot, heat some olive oil and sauté the leek on medium heat until tender.
  5. Add the garlic and sauté for a couple more minutes.
  6. Add the rice and toast until the grains start to become translucent.
  7. Pour in the wine and wait for the rice to absorb it.
  8. Add the spices and start adding the hot broth gradually, stirring constantly.
  9. Before adding the last cup of broth, incorporate the salmon cubes.
  10. Once all the broth is added, stir in the Parmesan cheese and mix well.

Tips for Salmon Risotto:

  • To achieve a creamy risotto, add the broth gradually and stir constantly.
  • Don’t skip the white wine, as it adds an interesting acidic touch to the dish.
  • Add the cheese once you’ve turned off the stove.
  • Don’t rinse the Arborio rice to keep its starch.
  • You can use either fresh or frozen salmon.
  • If you like black olives, add them pitted.

You may also like: How to Prepare a Delicious Mushroom and Whole Grain Rice Risotto

Nutritional Information (per serving):

  • Calories: 450 kcal
  • Protein: 25g
  • Fat: 15g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Sugars: 3g

Frequently Asked Questions:

  1. Can I use a different type of rice? Yes, but Arborio rice is most recommended for risottos.
  2. What other ingredients can I add? You can add vegetables, other types of fish, or even chicken.
  3. How long should I cook the risotto? Cook the risotto until the rice is al dente and has absorbed most of the broth.
  4. Can I prepare the risotto in advance? It’s best to serve the risotto immediately after cooking to maintain its creamy texture.

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