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A plate of smoked salmon risotto garnished with fresh dill

Smoked Salmon Risotto: A Gourmet Dish Made Simple

Amanda S
Creamy smoked salmon risotto made with Arborio rice, white wine, Parmesan, and fresh dill. Add warm stock gradually for an al dente, flowing texture, then fold in the smoked salmon at the end.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 4 People
Calories 522 kcal

Equipment

  • Large heavy-bottomed pan or Dutch oven
  • Small saucepan for keeping the stock warm
  • Ladle
  • Wooden spoon

Ingredients
  

  • 1 1/2 cups Arborio rice 300 g
  • 1 tablespoon olive oil
  • 1 small onion finely chopped (about 70 g)
  • 2 garlic cloves minced (about 6 g total)
  • 1/2 cup dry white wine
  • 4 cups reduced-sodium chicken stock warmed; vegetable stock may be substituted
  • 1/2 cup grated Parmesan cheese about 61 g
  • 1/3 cup heavy cream about 79 g
  • 5 ounces smoked salmon cut into strips (about 142 g)
  • 1 tablespoon fresh dill chopped (about 4 g); parsley may be substituted
  • Salt and black pepper to taste; optional added salt is not included in the nutrition calculation

Instructions
 

  • Heat olive oil in a large pan over medium heat. Add chopped onion and garlic; cook until softened.
    Onion and garlic softened in olive oil for smoked salmon risotto
  • Stir in Arborio rice and toast for 1-2 minutes until slightly translucent.
    Arborio rice toasted with softened onion and garlic
  • Deglaze the pan with dry white wine, stirring until nearly absorbed.
    Arborio rice deglazed with dry white wine for risotto
  • Add the warm reduced-sodium chicken stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
    Warm stock added gradually to Arborio rice while cooking risotto
  • Cook for 18-20 minutes, or until the rice is al dente and the risotto is creamy but still loose enough to spread gently on the plate.
    Creamy al dente risotto before adding smoked salmon
  • Fold in smoked salmon, Parmesan cheese, and heavy cream. Mix gently to combine without breaking up the salmon too much.
    Smoked salmon, Parmesan, and cream folded into risotto
  • Season with black pepper and, only if needed, salt to taste.
    Smoked salmon risotto seasoned with black pepper
  • Garnish with fresh dill and serve immediately.
    Smoked salmon risotto finished with fresh dill and ready to serve
A plate of smoked salmon risotto garnished with fresh dill
Smoked Salmon Risotto: A Gourmet Dish Made Simple

Notes

For a lighter option, reduce or omit the heavy cream. Vegetable stock may be used in place of the reduced-sodium chicken stock. Fresh parsley may replace the dill. Nutrition is calculated for 4 servings using olive oil, reduced-sodium chicken stock, fresh dill, and no optional added salt.

Nutrition

Serving: 1PortionCalories: 522kcalCarbohydrates: 65.5gProtein: 20.1gFat: 16.8gSaturated Fat: 7.8gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 6.1gCholesterol: 44mgSodium: 1538mgPotassium: 428mgFiber: 1.9gSugar: 2.5gCalcium: 184mgIron: 1.2mg
Keyword risotto with smoked salmon, salmon risotto recipe, smoked salmon risotto, smoked salmon risotto recipe
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