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Salmon and Mushroom Risotto

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mushroom-salmon-risotto

This recipe is one of my favorites to entertain with because the process of making it is so interesting!  It is a meticulous process but if you like to entertain in your kitchen, guests will gather around you to observe the rice slowly becoming shinier, creamier and it smells delicious!

Serves 6

Ingredients:

  • 1 medium salmon fillet (about ½ pound)
  • Salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 1 package (16 oz) Cremini mushrooms, wiped and sliced
  • ½ medium onion finely chopped
  • 1 ½ cup Arborio rice
  • ½ cup dry white wine
  • 4 cups chicken broth, kept warm in a sauce pan over low heat
  • ½ cup heavy cream
  • 1 tablespoon finely chopped dill
  • 2 tablespoons finely chopped scallion

Directions:

Preheat the oven to 375. Season the salmon with salt and pepper. Drizzle an ovenproof dish with some olive oil and bake the salmon for about 13 to 15 minutes, until it flakes easily with a fork.  Remove from the oven and flake the whole fillet into small pieces. Set aside.

In a large skillet, heat up 2 tablespoons of olive oil and sauté the mushrooms for about one minute, until tender. Transfer it to another plate, saving all the liquids that may have accumulated from the skillet. In the same skillet, heat up 2 tablespoon of olive oil and sauté the onions until they are translucent (about 2 minutes).  Add the rice and stir to coat the rice with oil (about 2 minutes). When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Turn heat down to medium low and add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 to 25 minutes.

Remove from heat; add the mushrooms and salmon. Fold in the heavy cream, scallion, and dill. Serve it immediately with parmesan and fresh ground black pepper.

Notes:

This recipe is one of my favorites to entertain with because the process of making it is so interesting!  It is a meticulous process but if you like to entertain in your kitchen, guests will gather around you to observe the rice slowly becoming shinier, creamier and it smells delicious! Also, the variations to the basic risotto recipe are endless.  This one has salmon and mushrooms, but you can make a risotto with asparagus, or cheese, or shrimp, or just herbs, etc…

For this combination of ingredients, I recommend a glass of Chardonnay, or a light red like Pinot Noir.

Nutrition Facts:

6 Servings

Amount Per Serving
 
Calories 390.4
 
Total Fat 27.8 g
 
Cholesterol 77.4 mg
 
Sodium 259.2 mg
 
Potassium 416.9 mg
 
Total Carbohydrate 20.5 g
 
Dietary Fiber 0.3 g
 
Sugars 2.8 g
 
Protein 12.9 g

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