Salmon Risotto

Jasna from Around the World – In favorites recipes inspired me for this wonderful Salmon Risotto. She made fennel and salmon risotto. I am not a big fan of fennel. So I chose basil instead and decided to add sun-dried tomatoes.

For this recipe, you can used canned salmon or fresh salmon filet cooked in aluminum foil in oven (400 degree F. –  25 minutes).

My son loves this risotto. He drizzles some lemon in his plate and adds more Parmesan.

This dish is perfect for a family meal.

Serving : 4  Preparation time : 5 minutes  Cook time : 30 minutes or plus

Ingredients :

• 170 g (6 ounces) salmon
• 6 cups (1,5 l)  water + 1 tablet (vegetable flavor) bouillon
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, finely chopped
• 300 g, (1 1/2 cups) risotto rice or arborio rice
• 120 ml (4 ounces) white wine
• 1/4 cup fresh basil
• 2 sun-dried tomatoes, finely chopped
• 1 tablespoon Parmesan cheese

Directions :

1. Place 6 cups cold water + 1 tablet of bouillon in a large saucepan over medium heat. Cook for 10 minutes or until mixture starts to simmer. Reduce heat to low to keep hot.
2. In another pan heat oil and butter, add onion and stir for 2 minutes. Add rice, stir then add wine and simmer for 1-2 minutes or until almost evaporated. Stir in water, a ladleful at a time, allowing each to be absorbed before adding the next. Continue to cook, stir constantly, for 30 minutes or plus, until the rice is cooked and has a creamy consistency.
3. Add the salmon, basil, sun-dried tomatoes, Parmesan and serve.

Enjoy!

“Il y a tellement de varietiés de risotto, qu’il y en a pour tous les goûts!”;)

zaza-cook

Thanks for stopping by! Do not hesitate to send me a comment. I would love to hear from you! Xo, Zaza