While awfully high-maintenance, risotto is a deliciously filling comfort dish that can be added to without much degree of difficulty. Some of my favorite additions to risotto include broccoli, peas, fish, spinach, and fresh herbs. I thought I would share my base recipe with added veggies and fish – if cooking for guests, sometimes its best to keep things simple. This recipe with just herb and parmesan is lovely under a breast of chicken or grilled fish.
The recipe below was made with a local business’ mouth-watering, wild caught, Alaskan smoked salmon. Salt of the Surf (formerly Salt of the Sea), was started by Zane Luther, who spends much of his time on the water in Alaska, catching and processing Alaskan salmon and processing them in a contemporary fashion. All fish from Salt of the Surf are pressure bled, which means that right after the fish is caught, its head is removed and clean water is run through the system to push the blood out of the body as quickly as possible. The issue is, as the blood sits in the fish, it causes an increased rate of spoilage. Flushing the blood from the fish brings the product up to the next level in both taste and texture.
The moment I got this fish through my door I knew exactly what I wanted to do with it – risotto was my first trick–can you guess my second? I’ll be posting about that soon!
Interested in getting your hands on some of this beautiful product? For more information about Zane and his exceptional fish, you can like his Facebook page and order directly through him by calling 541-231-6835 or emailing him directly at Pressurebled@gmail.com.
Salmon Risotto Featuring Salt of the Surf Salmon
1 T Olive oil
4 T Butter, divided
1 Yellow onion, diced
4 c Hot chicken stock
1 1/2 c Arborio rice
1/2 c Dry white wine
1 1/2 c Peas (if frozen, thaw)
5 oz Salt of the Surf Smoked Salmon (Keta or Sockeye), sliced
4 T Curly parsley, chopped
1 c Parmesan cheese, grated
Heat oil in a large cast iron pan. Add onion and keep moving, until translucent. Add butter and rice and stir consistently until you get a nutty smell from the rice (about 2 minutes)–avoid letting it brown! Then add wine, stirring until absorbed. Ladle in stock, one ladle-full at a time, being sure to keep the heat on and the rice moving. The key to great risotto is neither scorching nor water logging the rice.
Continue adding until fully incorporated, about 25-30 minutes. Check the rice–it should be tender not crunchy. If you run out of stock and you’re still not to the desired consistency, add water, similarly, one ladle at a time. When finished, fold in last 2 T of butter, peas, and parsley, then salmon and parmesan. Salt and pepper to taste.
What would you like in your risotto?