Salmon risotto with fried leek

A delicate leek and salmon risotto topped with fried leek.

Course Main Course

Cuisine Italian

Keyword fish risotto, fried leek, leek and salmon risotto, salmon risotto

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 877kcal

Author Eva | Electric Blue Food

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.

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.