Creamy, comforting, and packed with flavor, this Salmon Risotto is a classic dish that everyone will enjoy!
This Salmon Risotto is a creamy dish made with tender rice and flaky pieces of salmon in every bite. The slowly cooked risotto develops a silky texture as the rice releases its natural starches, while the salmon adds a savory, buttery flavor that makes the dish feel both hearty and elegant.
Risotto is such a classic dish and can be made so many ways. For other delicious risotto recipes you should check out my Pea Risotto, Parmesan Chicken Risotto, and Broccoli Risotto.
Table of Contents
Why We Love This Salmon Risotto
- This recipe uses mascarpone and parmesan cheese which gives the risotto extra creaminess compared to other recipes.
- The salmon in this recipe stays in a whole filet on top instead of being mixed in with the rice giving it a stunning overall presentation.
- Lemon juice and lemon zest are a tangy addition that adds brightness to the dish and pairs beautifully with the salmon and risotto.
Recipe Ingredients
Mascarpone – A smooth buttery cheese that adds a creamy element to this dish.
Arborio Rice – One of the main rice choices to create risotto.
Lemon Zest and Lemon Juice – A tangy addition to this creamy risotto recipe.
For a full list of ingredients and amounts see the recipe card below.
How to Make Salmon Risotto
Step 1: Add 2 Tbsp olive oil to a large skillet over medium high heat.
Step 2: Next, add the onions and cook until onions have softened and are slightly golden.
Step 3: Then add the garlic and cook for 30 seconds until fragrant.
Step 4: Add the rice and toast in the pan for 2-3 minutes stirring frequently.
Step 5: Next, add the wine and stir until absorbed.
Step 6: Next add the stock 1 cup at a time until the rice absorbs it. Stir frequently. Repeat with each cup of stock until fully absorbed. After being absorbed take a bite of risotto to ensure it has reached al dente. Note: If risotto is still crunchy you can add in water a couple of tablespoons at a time until you reach the correct consistency.
Step 7: Then, stir in the lemon zest, lemon juice, mascarpone, and freshly grated parmesan cheese. Season with salt and pepper and cover to keep warm while cooking the salmon.
Step 8: Next, pat your salmon dry and season it with salt and pepper.
Step 9: In a separate skillet, heat 4 tsp of olive oil over medium high heat.
Step 10: Cook the salmon skin side down for 3-4 minutes or until it easily releases from the pan. Flip and cook for another 3-4 minutes until it reaches your desired level of doneness.
Step 11: Place the salmon filets on top of the risotto and serve with freshly grated parmesan cheese, lemon zest and a crack of black pepper and enjoy!
FAQs
Arborio rice is the recommended option for this dish but you can substitute with carnaroli if needed.
No! Be sure to not rinse the rice. If you rinse the rice then it will remove some of the starch from the surface that helps make the risotto creamy.
Storage Information
You can store any leftovers of this Salmon Risotto in an airtight container in your fridge for 3-4 days. It is recommended to store the salmon and risotto separately if possible. To reheat you can do so on the stovetop over medium heat or in the microwave until everything has warmed through.
More Recipes to Love
Salmon Risotto
Ingredients
For the Risotto
- 5 cups chicken stock
- 2 Tbsp olive oil
- 1 cup white onion - finely diced
- 4 cloves garlic - minced
- 1 cup arborio rice
- 1/2 cup dry white wine - I like sauvignon blanc
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
- 1/2 cup mascarpone cheese
- 1/2 cup freshly shredded parmesan cheese
- black pepper - to taste
For the Salmon
- 12 oz salmon - I use 2 6oz fillets
- salt and pepper - to taste
- 4 tsp olive oil
Instructions
- Add 2 Tbsp olive oil to a large skillet over medium high heat.
- Next, add the onions and cook until onions have softened and are slightly golden.
- Then add the garlic and cook for 30 seconds until fragrant.
- Add the rice and toast in the pan for 2-3 minutes stirring frequently.
- Next, add the wine and stir until absorbed.
- Next add the stock 1 cup at a time until the rice absorbs it. Stir frequently. Repeat with each cup of stock until fully absorbed. After being absorbed take a bite of risotto to ensure it has reached al dente. Note: If risotto is still crunchy you can add in water a couple of tablespoons at a time until you reach the correct consistency.
- Then, stir in the lemon zest, lemon juice, mascarpone, and freshly grated parmesan cheese. Season with salt and pepper and cover to keep warm while cooking the salmon.
- Next, pat your salmon dry and season it with salt and pepper.
- In a separate skillet, heat 4 tsp of olive oil over medium high heat.
- Cook the salmon skin side down for 3-4 minutes or until it easily releases from the pan. Flip and cook for another 3-4 minutes until it reaches your desired level of doneness.
- Place the salmon filets on top of the risotto and serve with freshly grated parmesan cheese, lemon zest and a crack of black pepper and enjoy!
