If you’re looking for a cozy, comforting dish that’s sophisticated enough to serve at your next dinner party, then you need this Salmon Risotto recipe. Each bite offers a perfect balance of rich textures and vibrant flavors, making it a standout centerpiece for any occasion.
Brought to you by @fiveingredientfeast
Servings: 2
Ingredients:
- 2 Salmon Filets
- A splash of olive oil
- Sea salt
- 2 cups of chicken broth, divided
- 1/2 cup of Arborio rice
- 1/3 cup of grated Parmesan cheese
- Juice of 2 lemon wedges
- Black pepper, to taste
Instructions:
- Let the salmon defrost in the refrigerator overnight. Once the salmon is fully defrosted, remove it from the refrigerator and pat it dry.
- Preheat the oven to 400 degrees Fahrenheit. Drizzle the salmon with a little olive oil, then season it with sea salt or kosher salt. Bake it for 12-15 minutes, or until its internal temperature reaches 145. Once the salmon is done, remove it from the oven, and set it aside.
- While the salmon cooks, add a splash of olive oil to a large pan, and let it heat on medium for 2 minutes. Then, add the rice. Turn the heat to medium-low, and stir the rice into the oil until each grain is fully coated; continue stirring for about 2 minutes.
- Add a quarter-cup of chicken broth to the pan, and stir the rice consistently until all of the broth is absorbed—about 25 minutes.
- Once the rice is al dente, add the remaining broth, plus the Parmesan cheese, and combine until the cheese is fully melted.
- Plate the risotto, then flake the salmon and add it atop the risotto. Drizzle each dish with a generous squeeze of lemon juice, and garnish with a little more Parmesan, if desired.
