Description
Jamie Oliver Salmon risotto is a creamy Italian-inspired dish made with arborio rice, salmon, and a blend of fresh flavors, including herbs and lemon. The risotto rice is cooked slowly, absorbing broth and flavors, resulting in a creamy texture that complements the tender salmon.
Ingredients
Scale
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- 1 tablespoon olive oil
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- 1 onion, finely chopped
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- 2 garlic cloves, minced
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- 300g arborio rice
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- 1 liter hot vegetable or fish stock
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- 200g fresh salmon fillets, skin removed and diced
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- Zest and juice of 1 lemon
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- Salt and freshly ground black pepper, to taste
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- 50g Parmesan cheese, grated
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- 2 tablespoons butter
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- Fresh dill or parsley, chopped, for garnish
Instructions
1. Prepare the Base
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- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.
2. Add the Rice
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- Stir in the arborio rice, allowing it to toast lightly for 1-2 minutes and stir continuously.
3. Gradually Add Stock
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- Begin adding the hot vegetable or fish stock, one ladleful at a time. Stir continuously, allowing each ladle of stock to be absorbed before adding the next. This process will take about 18-20 minutes, or until the rice is creamy and tender but still has a slight bite.
4. Add the Salmon
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- Gently fold in the diced salmon, along with a pinch of salt and freshly ground black pepper. Cook for an additional 5 minutes, or until the salmon is just cooked through and the risotto has reached a creamy consistency.
5. Finish with Lemon and Parmesan
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- Stir in the lemon zest, lemon juice, and grated Parmesan cheese. Add the butter and stir gently until melted, giving the risotto a silky finish.
6. Garnish and Serve
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- Serve the salmon risotto hot, garnished with fresh dill or parsley for a pop of color and flavor.