How to Cook Appetizing Risotto with fresh salmon fillet and saffron

Risotto with fresh salmon fillet and saffron. elegant, delicious saffron risotto is topped with wild caught Coho salmon for the ultimate gorgeous Pairing risotto with the gorgeous color and mild flavor of Coho Salmon creates a sensational dinner This Milanese style risotto uses a rich chicken stock that I also purchased from The Fresh Market. Tony and Lorcan cook Pan fried Fillet of Salmon with Mushroom, Pea and Roquet Risotto, Saffron Hollandaise in their own simple way. Stir the Parmesan, butter, almonds and the parsley into the risotto and season to taste with salt and ground black pepper.

Be careful not to overcook it, though, or it will be stodgy. Saffron Salmon Risotto blends a plethora of flavors together into a sublime dish. Decadent and delicious, use this one to impress all your friends! You can have Risotto with fresh salmon fillet and saffron using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Risotto with fresh salmon fillet and saffron

1. You need 350 g of risotto rice (arborio or carnaroli).
2. It's 1 of salmon fillet, skinless if possible.
3. It's of Small chopped onion.
4. Prepare of Saffron.
5. You need 1-1.2 litres of stock.
6. Prepare of Olive oil.
7. You need Knob of butter.
8. It's to taste of Salt.
9. Prepare of Chives to serve.
10. You need of Glug of wine.

The idea for this risotto came to me a few years ago when I was still living in Bologna. Photo about Risotto with fresh salmon chive and lemon peel, healthy food. Grilled Salmon Fillets with Saffron Risotto and Lime. Smoked cheese risotto and salted salmon on white wood background.

Risotto with fresh salmon fillet and saffron step by step

1. Wash and wrap fillet in foil. Place in a small pan. Add a centimetre or so of water. Cover and bring to the boil. Switch off and let it steam cook for 10 mins. Set a side.
2. Prepare the stock. Fry onion in a little oil for 2-3 mins. Add rice and toast them for 1-2 mins. Add wine and let it evaporate.
3. Start adding stock. I usually add about 3/4 at first and let it simmer gently. Add saffron, stir frequently. Cook for about 20 mins.
4. Add more stock if needed, salt to taste. Towards end of cooking time, add some butter, stir. Break up salmon, add to risotto, checking for bones. Stir until creamy and yummy.
5. Serve with freshly chopped chives :).

Saffron risotto is a typical recipe of the city of Milan. Find out how to cook a perfect risotto Milanese. While the risotto is cooking, place each salmon fillet on a square of foil and top with the spread and lemon juice. Be the first to rate & review! All Reviews for Saffron and Shrimp Risotto.