Sicilian Lemon Risotto with Baked Salmon
Creamy arborio rice infused with bright Sicilian lemon and Grana Padano parmesan, served alongside a tender oven-baked salmon fillet. An elegant Mediterranean-inspired dish that's surprisingly simple to pull off on a weeknight.
🛒 Ingredients
6 servings
- 2 vegetable stock cubes
- Fresh herbs (rosemary and oregano)
- 2 liters of water
- Extra virgin olive oil
- 1/2 onion, finely chopped
- 1 glass of dry white wine
- Juice of 1½ Sicilian lemons
- Zest of 1 Sicilian lemon
- 500 g arborio rice
- 200 g Grana Padano parmesan, grated
- 1 tablespoon unsalted butter
- Salt to taste
- 1 salmon fillet
- 2 limes
- Salt and black pepper
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Directions
- 1
Combine water, stock cubes and herbs in a saucepan. Bring to a boil, then keep at a gentle simmer throughout the cooking process.
- 2
In a wide pan, sauté the chopped onion in olive oil over medium heat until soft and translucent. Add the arborio rice and toast for 2 minutes, stirring constantly. Deglaze with the white wine and let it fully absorb.
- 3
Begin adding the warm broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. Gradually incorporate the Sicilian lemon juice as you go. When the rice is al dente, stir in the grated parmesan. Remove from heat and finish with butter, stirring vigorously until the risotto is silky and creamy. Season with salt and serve drizzled with olive oil.
- 4
Preheat oven to 180 °C (350 °F). Place the salmon on a foil-lined baking tray. Squeeze the limes over it, season with salt and pepper, and drizzle generously with olive oil. Bake for approximately 30 minutes until the fish flakes easily.
💡 Chef's Tip
Always use warm broth — cold stock shocks the rice and breaks the starch release. Keep a pot simmering on the burner next to your risotto the entire time.
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Same category — Main Dishes
Same difficulty — Medium
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