Salmon Risotto with White Wine and Parmesan
A velvety, comforting risotto where flaky salmon meets the delicate notes of dry white wine and fresh parsley. Simple enough for a weeknight, yet elegant enough for any dinner table.
🛒 Ingredients
4 servings
- 200 g (7 oz) Arborio or Carnaroli risotto rice
- 100 g (3.5 oz) natural canned salmon, flaked
- 1/4 yellow onion, finely chopped
- 150 ml (2/3 cup) dry white wine
- 1 tablespoon margarine or butter
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh flat-leaf parsley, chopped, to taste
- 1 liter (4 cups) warm water or light broth
- 2 tablespoons grated Parmesan cheese
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Directions
- 1
Keep 1 liter of water or broth warm in a saucepan over low heat throughout cooking — using hot liquid is essential for a smooth, creamy risotto.
- 2
In a large skillet, sauté the chopped onion in olive oil over medium heat for about 30 seconds until softened and translucent.
- 3
Add the rice and stir constantly for 1 minute, coating every grain with oil until slightly toasted.
- 4
Begin adding the warm broth one ladle at a time, stirring continuously and waiting until each addition is nearly absorbed before adding the next. Continue for about 13 minutes.
- 5
Pour in the white wine and stir until fully absorbed.
- 6
Fold in the flaked salmon and stir gently. With 2 minutes left, add the margarine and grated Parmesan — do not add more liquid. The rice should be creamy and tender.
- 7
Season with salt and pepper, garnish with fresh parsley, and serve immediately in warm bowls.
💡 Chef's Tip
Use a high-starch rice like Arborio or Carnaroli for the creamiest texture. Pair with a glass of the same white wine used in cooking.
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