Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, risotto with fresh salmon fillet and saffron. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Saffron Salmon Risotto blends a plethora of flavors together into a sublime dish. Decadent and delicious, use this one to impress all your friends! The idea for this risotto came to me a few years ago when I was still living in Bologna. I wanted to combine the classic tradition of risotto with something different.
Risotto with fresh salmon fillet and saffron is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Risotto with fresh salmon fillet and saffron is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have risotto with fresh salmon fillet and saffron using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Risotto with fresh salmon fillet and saffron:
- Get 350 g risotto rice (arborio or carnaroli)
- Make ready 1 salmon fillet, skinless if possible
- Make ready Small chopped onion
- Prepare Saffron
- Prepare 1-1.2 litres stock
- Take Olive oil
- Get Knob butter
- Get to taste Salt
- Get Chives to serve
- Make ready Glug of wine
Great recipe for Risotto with fresh salmon fillet and saffron. If you follow me and notice that there's no Parmesan in the recipe, you're right. Fish and cheese rarely go together here. Makes sense too if you think about it.
Steps to make Risotto with fresh salmon fillet and saffron:
- Wash and wrap fillet in foil. Place in a small pan. Add a centimetre or so of water. Cover and bring to the boil. Switch off and let it steam cook for 10 mins. Set a side
- Prepare the stock. Fry onion in a little oil for 2-3 mins. Add rice and toast them for 1-2 mins. Add wine and let it evaporate
- Start adding stock. I usually add about 3/4 at first and let it simmer gently. Add saffron, stir frequently. Cook for about 20 mins
- Add more stock if needed, salt to taste. Towards end of cooking time, add some butter, stir. Break up salmon, add to risotto, checking for bones. Stir until creamy and yummy
- Serve with freshly chopped chives :)
Fish and cheese rarely go together here. Makes sense too if you think about it. The saffron lends a very subtle sweet and savory component to the risotto, which perfectly compliments the sautéed salmon on top of it. You can eat leftover salmon as long as it is cooked carefully. By cooking the salmon gently at the end of the recipe it won't be overcooked when the leftovers are reheated.
So that’s going to wrap it up for this special food risotto with fresh salmon fillet and saffron recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
