Salmon Risotto

Anita required some oral surgery about a week ago. So after a few days of smoothies and soups, we are back to cooking some dishes that provide more protein and only require light chewing. Risottos and light pasta dishes are some of the best. We prepare risotto in the traditional way. This takes a little longer, but the time I spend coaxing the dish along is so enjoyable that I insist on cooking it this way.
We will continue in this vein for another week or two when she will be healed and able to eat our usual varied diet. I am probably going off the res this weekend and have a steak and baked potato; or I will freak! In any event, our Salmon Risotto turned out to be absolutely delicious; so here's the recipe..............

Makes: 2 servings
Prep Time: 10 minutes
Cook Time: 35-45 minutes

INGREDIENTS:
8 oz. wild salmon, rubbed with mesquite rub and warmed at room temperature for 30 minutes.
1 T unsalted butter
1 T extra virgin olive oil
2 large garlic cloves, sliced thin
¾ C white wine (we use Sauvignon Blanc)
2 ¾ C low sodium if possible, organic vegetable broth
¾ C Arborio rice
¼+ C Parmesan cheese
¼ C of fresh basil, chopped
Juice from ½ lemon
Zest from 1 lemon
2 thin round slices of lemon

Salmon After Sauteing

PREPARATION:
1.Melt butter in a 12” cast iron pan. Add EVOO.
2. Add salmon and sauté on medium low heat until cooked thoroughly, about 8 minutes. Add garlic and cook another 2 minutes while stirring frequently. Reserve mixture at room temperature until it cools.

3. When salmon has cooled, flake with a fork into bite sized pieces and reserve at 150-200*F in warming oven.

4. Using the same pan, saute rice about 3-5 minutes. Add about 1/4 of the wine and vegetable broth. Bring to a low simmer and when that liquid has been absorbed, add more and keep adding the liquid until it is all absorbed absorbed. Cook for about 20-30 minutes stirring constantly. 

Risotto in Final Stage of Cooking

5. When adding the last of the liquid, add the salmon and garlic mixture, Parmesan cheese, zest and basil. Stir in thoroughly and cook for about 5-8 minutes more or until rice is done as you like it.

PLATING:

1. This dish may be served in a heated bowl or on a heated plate.
2. Add 1 lemon round as a garnish and serve with Parmesan cheese..





Hope you enjoy risotto as much as we do. This was good with a Viognier.

Buona tavola,

Tom and Anita