Best 3 Smoked Salmon Lemon Risotto Recipes

SMOKED SALMON & LEMON RISOTTO

Steps:

• Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
• Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

SMOKED SALMON & LEMON RISOTTO

Steps:

• Fry the onion in the oil for 5 minutes Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 minutes
• Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
• Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest.
• Grind in some black pepper, but don't add salt as the salmon will be salty enough.
• Leave for 5 mins to settle, then taste and add some more pepper and salt if you like. Serve topped with reserved salmon (roughly torn) and serve with lemon wedges.

SMOKED SALMON AND LIME RISOTTO

Steps:

• Fry the onions gently in a little olive oil but don't brown.
• Add garlic and chilli, fry till softened. Then add the arborio rice, thyme and butter and ensure that the rice is thoroughly coated with the butter mix, do not allow the rice to burn or brown.
• Add 1/2 cup dry white wine and reduce till there is just a small amount of wine left in the pan.
• Squeeze in the juice of half a lime and add some of the zest.
• On a moderate heat add one ladleful at a time of the chicken stock (made from stock cubes will suffice), stirring frequently and not allowing the mix to dry out. Keep one or two ladlefuls of the stock back for the last bit.
• Turn heat down to very low and add a small pack of smoked salmon sliced (about 4oz) sliced into strips, add a tiny bit more stock, then add some fine green beans or baby asparagus and some fresh peas, add last bit of stock, cook for a couple more mins until the vegetables are just cooked, with a little bit of a bite remaining and add lots of fresh chives, lots of fresh ground black pepper and 4 tbsp of creme fraiche. Stir gently.
• Add a final squeeze of lime juice, add parmesan, check seasoning and serve. The risotto should still be slightly wet, not sticky.