This salmon risotto topped with fried leek is a delicious risotto dish that combines the king of fish, salmon, with the elegant flavour of leek. Fresh salmon gets cut into a large dice, to deliver nice chunks of the rich main ingredient. Leek is not secondary in any way, as it works as main base flavour while also featuring as an unexpected bonus topping.
The addition of fried leek on top is, really, the cherry on the cake. But why not add that one little step, when we already are dealing with leek in the first place? I like it when an ingredient features cooked with different techniques in the same dish. It really brings up all the flavours that a single ingredient can have. And frying a small portion of leek aside takes only a couple of minutes but gives such a lift to the whole dish.
Whether you want to enjoy this salmon risotto as a midweek dinner, or you want to offer it to guests, you will have made a nice dish that will make you proud. And even if you're just cooking for yourself, don't skip the fried leek 2-minute business. You deserve the cherry on the cake even on a plain midweek night.
Ingredients and equipment
- Risotto rice - I went for Carnaroli
- Salmon fillet - I chose fresh, but thawed will also do
- White wine - choose one that you'll enjoy with the food afterwards
- Olive oil
- Rapeseed oil - or another vegetable oil for frying
- Leek
- Butter
- Vegetable broth - alternatively also chicken broth
- Garlic cloves
- Salt
Please notice that the rapeseed oil and garlic are missing in the ingredient picture (because I forgot them). But they are supposed to be included in your shopping list. For detailed quantities, please refer to the recipe card at the bottom of this post.
To make this recipe you will need a good pan with a thick bottom, I chose a Le Creuset skillet here, for making the risotto. A frying pan for the fried leek. A knife and cutting board. A pot to warm up the broth in.
How to make salmon risotto with fried leek
1. Cut up the salmon into a large dice. In the meantime, warm up 2 tablespoons of oil and add the halved garlic cloves. Allow the garlic to release some flavour in the oil, about 2 minutes.
2. Add the diced salmon to the pan and sauté until cooked through (about 3-4 minutes). Stir in a sprinkle of salt then remove from the pan. Discard the garlic.
3. Cut the leek into cylinders measuring about 10 cm, then cut them in half lengthwise. Slice one half cylinder lengthwise in order to make thin strips. Slice the rest crosswise making half-moons.
4. Warm up remaining olive oil and add the leek half moons (not the strips). Sauté on medium heat until soft, 5 minutes. Add the rice and toast it, stirring constantly for about 5 minutes. Next, pour in the wine. When it evaporates, lower the heat to medium-low.
5. Pour in a couple ladles of broth until it covers the rice. Give it a stir and simmer until absorbed. Repeat and continue working in batches until the rice has cooked through, stirring occasionally. Different rice types have different cooking times, so your rice may be ready before all of the broth has been added.
6. In the meantime, warm up the rapeseed oil in a frying pan. When warm, add the thinly sliced leek strips and shallow-fry until golden, it will only take about 2-3 minutes. Transfer to a plate lined with paper towel to absorb the excess oil.
7. When the rice is done and cooked through, stir in the butter and the salmon. Remove from the heat as soon as the salmon has gone back up in temperature. Serve topped with fried leek.
Salmon risotto with fried leek tips
The fried leek will absorb moisture form the risotto and soften, so in order to preserve its crunch, only top the risotto when you're about to serve it.
As a general rule when it comes to fish and shellfish dishes, parmesan is not involved. Yes, even if it's risotto. We put the butter, but not the parmesan. It's one of the golden rules of Italian food, one that I firmly believe in and do not break. Of course I will not judge if you add some parmesan to your risotto, because that's how you like it, but it will clash with the overall flavour of the dish, so I strongly do not recommend it.
Not sure about the wine to use here? Choose a light white, a good match for a fish dish like this. Salmon is rich and can go well with even with whites that are full-bodied. But I wouldn't choose that here, as the dish is a risotto, not just salmon alone. Leek is also very delicate, so I'd definitely go for something lighter. My choice when I made this recipe was a Sicilian Catarratto-Chardonnay blend. Both as an ingredient, and as wine pairing to drink with the food.
More inspiration!
If you liked this salmon risotto with fried leek you may want to try more similar dishes. And if you have wine leftovers, you may want to make another recipe that would go well with the same wine. So here's a selection for you. Penne alla vodka with smoked salmon. Cold-smoked salmon carpaccio. Cherry tomato and shrimp spaghetti. And homemade ravioli filled with smoked salmon. Choose your pick, click the images below.
If you tried this recipe, let me know your thoughts in the comments. If you're planning to try it another time, pin this recipe to Pinterest. Please consider subscribing to my newsletter and following me on Instagram and on Pinterest.
Salmon risotto with fried leek
Equipment
- Thick-bottomed pan
- Frying pan
- Cutting board + knife
- Pot & ladle
Ingredients
- 400 g salmon
- 350 g risotto rice
- 1 leek
- 2 garlic cloves
- 120 ml white wine
- 1,5 L vegetable broth
- 40 g butter
- 4 tablespoon olive oil divided
- 80 ml rapeseed oil or equivalent for frying
- salt to taste
Instructions
- Warm up 2 tablespoons of oil and add the halved garlic cloves. Allow the garlic to release some flavour in the oil, about 2 minutes. Cut up the salmon into a large dice. Add the diced salmon to the pan and sauté until cooked through (about 3-4 minutes). Stir in a sprinkle of salt then remove from the pan. Discard the garlic.
- Cut the leek into cylinders measuring about 10 cm, then cut them in half lengthwise. Slice one half cylinder lengthwise in order to make thin strips. Slice the rest crosswise making half-moons. Set strips aside.
- Warm up remaining olive oil and add the leek half moons (not the strips). Sauté on medium heat until soft, 5 minutes. Add the rice and toast it, stirring constantly for about 5 minutes. Next, pour in the wine. When it evaporates, lower the heat to medium-low. Pour in a couple ladles of broth until it covers the rice. Give it a stir and simmer until absorbed. Repeat and continue working in batches until the rice has cooked through, stirring occasionally.
- In the meantime, warm up the rapeseed oil in a frying pan. When warm, add the thinly sliced leek strips and shallow-fry until golden, it will only take about 2-3 minutes. Transfer to a plate lined with paper towel to absorb the excess oil.
- When the rice is done and cooked through, stir in the butter and the salmon. Remove from the heat as soon as the salmon has gone back up in temperature. Serve topped with fried leek.
Notes
- Different rice types have different cooking times, so your risotto may be ready before all of the broth has been added.
- The nutritional information shared here is obtained using an online calculator and therefore only to be used as a guideline.
