Imagine a dish that combines the creamy luxury of Italian risotto with the delicate, rich flavor of fresh salmon, topped with crisp cucumber for a surprising twist. This isn't just another recipe - it's a gourmet experience that transforms your kitchen into a high-end restaurant. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal, this Salmon Risotto with Cucumber is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 200g arborio rice
- 400g salmon fillet
- 1 onion
- 1 liter chicken broth
- 100ml white wine
- 1 cucumber
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by preparing all your ingredients. Finely chop the onion and set it aside. Cut the salmon fillet into bite-sized pieces and season with salt and pepper. Rinse the cucumber under cold water, then slice it thinly and set aside for serving.
- In a medium saucepan, bring the chicken broth to a gentle simmer over low heat. Keep it warm on the stove, as you will need it later for the risotto.
- In a large, heavy-bottomed skillet or saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent and fragrant.
- Add the arborio rice to the skillet with the onions. Stir the rice for about 2 minutes, allowing it to toast slightly and absorb the flavors of the onion.
- Pour in the white wine and stir continuously until it has mostly evaporated, which should take about 2-3 minutes. This will add depth of flavor to your risotto.
- Once the wine has evaporated, begin adding the warm chicken broth one ladle at a time. Stir the rice frequently and allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes, or until the rice is creamy and al dente.
- In the last 5 minutes of cooking the risotto, gently fold in the seasoned salmon pieces. The heat from the risotto will cook the salmon through without overcooking it.
- Once the risotto is cooked to your liking, remove it from the heat. Taste and adjust seasoning with salt and pepper as needed. You can also stir in a bit of grated Parmesan cheese for added creaminess and flavor.
- To serve, spoon the salmon risotto onto plates and garnish with the fresh cucumber slices. Optionally, sprinkle more Parmesan cheese on top for an extra touch of flavor.
- Enjoy your delicious homemade Salmon Risotto with Cucumber!
Tips
- Use authentic Arborio rice for the creamiest texture - no substitutions!
- Keep your chicken broth warm throughout cooking to ensure even rice absorption.
- Stir frequently during risotto preparation to release the rice's natural starches and create that signature creamy consistency.
- Add salmon at the very end to prevent overcooking and maintain its tender, delicate texture.
- Choose fresh, high-quality salmon for the best flavor profile.
- Use a heavy-bottomed pan to prevent rice from burning and ensure even heat distribution.
- Don't rush the risotto - slow and steady cooking is the secret to a perfect creamy result.
- Taste and adjust seasoning just before serving for maximum flavor impact.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 70mg
