Salmon Risotto Recipe
When life gives you leftover salmon, make salmon risotto.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cups Arborio rice
- 6 cups seafood stock chicken or vegetable stock will work too
- 2 – 3 cups leftover salmon
- 1 cup frozen peas
- 1 tablespoon fresh dill finely chopped
- Salt & Pepper to taste
Instructions
- Heat the oil in the pan until hot and add the diced onion. Cook over medium heat until it begins to soften, about 5 minutes.
- Push the onions to the side of the pan and add the Arborio rice. Cook for a few minutes to coat the rice in the olive oil.
- Add a ladle full or two of the stock to the pan and stir and stir and stir. One of the secrets to great risotto is a lot of stirring. You need to take your time and let the rice absorb the liquid before adding more. And keep stirring!
- You don’t want to dump all the stock in to the pan and let it absorb like you might with other rice types - just a ladle at a time and lots of stirring.
- When the stock is running low, about 2 cups left, add the peas. When you are down to a cup, you can add the salmon and it will reheat in the rice.
- Now add the frozen peas. Let this cook for a few more minutes, taste, adjust seasoning with salt and pepper and serve.