Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, risotto with fresh salmon fillet and saffron. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Risotto with fresh salmon fillet and saffron is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Risotto with fresh salmon fillet and saffron is something which I have loved my entire life. They are nice and they look wonderful.
If, during cooking, the risotto were to result too dry, add more piping hot vegetable stock. Once finished cooking, add the salmon, bacon, finely chopped parsley and pepper, and adjust the seasoning. In a sauce pot on a medium heat, melt the butter with the dry risotto rice. Add in the peas and stir.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook risotto with fresh salmon fillet and saffron using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Risotto with fresh salmon fillet and saffron:
- Make ready 350 g risotto rice (arborio or carnaroli)
- Make ready 1 salmon fillet, skinless if possible
- Make ready Small chopped onion
- Get Saffron
- Get 1-1.2 litres stock
- Make ready Olive oil
- Take Knob butter
- Prepare to taste Salt
- Take Chives to serve
- Take Glug of wine
Saffron and Tomato Risotto with Pan-seared Herb Salmon. If I can do it in a hotel room, you can do it at home! Heat vegetable broth in large saucepan over medium heat to a simmer. The saffron lends a very subtle sweet and savory component to the risotto, which perfectly compliments the sautéed salmon on top of it.
Steps to make Risotto with fresh salmon fillet and saffron:
- 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
- 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
- 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
- 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
- Serve with freshly chopped chives :)
Heat vegetable broth in large saucepan over medium heat to a simmer. The saffron lends a very subtle sweet and savory component to the risotto, which perfectly compliments the sautéed salmon on top of it. Sharing this meal with friends and family is ideal, and it's simplicity of ingredients allows the integrity of the risotto and salmon to shine through! Add the salt, pepper and saffron. Continue to cook, stirring continuously and adding water gradually.
So that is going to wrap this up with this special food risotto with fresh salmon fillet and saffron recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
