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Indulge in the bright and comforting flavors of our exquisite lemon risotto salmon. This dish offers a delightful dance of creamy texture and zesty citrus notes, perfectly complemented by tender, flaky salmon. The aroma of fresh lemon and simmering arborio rice promises a truly satisfying culinary experience.
Zesty Lemon Risotto Salmon: A Perfectly Balanced Delight
Course: Main CourseCuisine: Italian / MediterraneanDifficulty: IntermediateServings
4
servingsPrep time
20
minutesCooking time
40
minutesCalories
620
kcalIngredients
4 (6 oz each) Salmon fillets, skin on or off
2 tbsp, divided Olive oil
to taste Salt
to taste Black pepper
2 tbsp Unsalted butter
1 large Shallot, finely chopped
2 cloves Garlic, minced
1 ½ cups Arborio rice
½ cup Dry white wine
5-6 cups Hot vegetable or chicken broth
1 large Lemon, zest and juice
½ cup Parmesan cheese, grated
¼ cup Fresh parsley, chopped
Directions
- Preheat oven to 400°F (200°C). Pat salmon fillets dry. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Place on a baking sheet, skin-side down if desired.
- Bake salmon for 12-15 minutes, or until cooked through and flaky. The timing depends on thickness. Set aside to rest lightly.
- Meanwhile, in a large, heavy-bottomed pot or Dutch oven, melt butter and remaining olive oil over medium heat. Add chopped shallot; sauté until softened, about 3-4 minutes.
- Stir in minced garlic and arborio rice. Cook for 2 minutes, stirring constantly, until the edges of the rice become translucent. This toasts the grains slightly.
- Pour in white wine, scraping up any browned bits from the bottom. Stir until the wine is fully absorbed. The rich aroma will fill your kitchen.
- Begin adding hot broth, one ladleful at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. This creates the creamy texture.
- Continue adding broth and stirring for 20-25 minutes, until the rice is al dente (tender with a slight bite). You might not use all the broth.
- Remove from heat. Stir in lemon zest, lemon juice, and grated Parmesan cheese. Season with salt and pepper to taste. The lemon brightens the entire dish.
- Gently fold in fresh parsley. Serve the creamy lemon risotto immediately, topped with a warm, flaky salmon fillet. Garnish with extra lemon slices or fresh herbs.
Notes
- Chef’s Secret: For extra creamy risotto, stir vigorously during the broth addition. This releases the starch from the rice grains, creating a velvety texture.
- Storage: Leftover lemon risotto salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of broth or water.
- Substitution: If white wine is unavailable, substitute with an equal amount of chicken or vegetable broth, adding a splash of white wine vinegar for acidity.
This delightful lemon risotto salmon offers a sophisticated yet comforting meal, perfect for a special occasion or a satisfying weeknight dinner. The tender salmon perfectly complements the bright, creamy risotto, creating a truly harmonious flavor profile. We encourage you to experiment with fresh herbs and quality ingredients to truly elevate this dish.
For more delicious seafood inspirations, explore our guide to the best flavorful salmon recipes. If you’re keen to master the art of risotto, delve into this comprehensive guide on how to make perfect risotto. You can also learn more about the nutritional benefits of salmon on Wikipedia’s salmon page, or discover more creative recipes on Allrecipes.com’s Parmesan risotto. Happy cooking!
