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Salmon risotto combines perfectly cooked, tender salmon with rich and velvety Parmesan risotto, aka the best combo if you ask me! Ready in less than 30 minutes, this comforting, restaurant-quality dish is super easy to make and will take you to heaven (or close!).
💙Why you'll love it
- Tasty, packed with flavors and super creamy - this comfort food dish, elevated by the salmon, will transport you straight away to Italy!
- The perfect dish for any occasion - whether you're planning a special occasion, such as a date night, or regular dinner parties, this salmon risotto will put everyone on the same page, trust me!
- A simple recipe - it's such a cinch to prepare and with all my tips, I swear you can't miss it!
🥰My favorite risotto recipes
🧀Ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this creamy Parmesan risotto.
- Risotto rice - I usually use Carnaroli or Arborio rice, but any risotto rice will do the job!
- Dry white wine - Sauvignon blanc, Chardonnay, Pinot Grigio, Chablis, etc... This is the first liquid to come into contact with the rice, giving it a fragrant taste.
- Parmesan cheese - I really recommend buying it in block and grating it yourself at the last minute!
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
🌶Variations
Feel free to change this recipe to go with your tastes.
- More veggies - when in season, add spring pea or frozen peas, they go amazingly well with this salmon risotto recipe!
- Spice it up with red pepper flakes.
- Optional - add a splash of lemon juice or ¼ teaspoon of lemon zest if you like!
This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!
🍴Utensils
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✨How to make this creamy risotto?
Recipe details and quantities are in the recipe card below.
- Start by cutting your salmon fillets in large cubes.
- Then heat a skillet over medium heat. When hot, add the butter and the salmon cubes.
- Let them cook for a few minutes on both sides.
- Heat another large saucepan over medium-high heat and when hot, add the remaining butter, the minced garlic and the diced onion. Let it cook for a few minutes, or until translucent.
- Add the risotto rice and toast it for one minute.
- Then deglaze with wine and let it evaporate for one more minute. Reduce to low heat and add the broth a little at a time during the entire cooking process, stirring constantly with a wooden spoon. Follow the package directions for the cooking time.
- Once the rice is cooked al dente, remove the pan from the heat and add the cold butter.
- Then add the freshly grated Parmesan cheese, salt and black pepper, and mix well.
- Serve on plates and add the pan-seared salmon. Add minced fresh chives and enjoy!
👩🏻🍳 Chef's tips
- Leave the butter in the fridge until the last moment, to use it cold. The incorporation of the latter into the risotto is called "mantecare": it's what makes the creamy texture of an authentic risotto.
- Adding the broth a little at a time, never all at once, is the key to a successful risotto. The idea is to add broth, let it evaporate, then add more... and so on until the rice is fully cooked (al dente).
- Constant stirring is the little secret to make the best risotto - I can agree, it's a bit annoying to have to stand in front of it while it cooks, but it's the easiest way to make sure you don't burn your risotto... Put your favorite Netflix movie on in the background and grab your (wooden) spoon!
- Low simmer - there's no need to boil the rice, low heat will be perfect (gentle simmering will allow the water to evaporate)!
- Keep remaining broth if you have some, you'll thank me when reheating your leftovers!
❄️ Storage
- Make ahead - I really don't recommend making risotto ahead of time, as it's really at its best when pipping hot, straight out from the saucepan.
- Store - if you have leftover risotto, let it cool completely and store it in an airtight container in the refrigerator for up to 2-3 days.
- Reheat - because of the refrigerator, the risotto might have lost some of its creaminess. I recommend adding 1-2 tablespoons of remaining broth (or water) before placing leftovers in a microwave safe dish. Mix well and reheat until pipping hot.
😋 Other salmon recipes
- Easy creamy Cajun salmon Alfredo with Fettuccine
- The best honey butter Old Bay salmon
- Creamy Tuscan salmon
If you make this risotto, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Easy and creamy salmon risotto with Parmesan
Salmon risotto combines perfectly cooked, tender salmon with rich and velvety Parmesan risotto, aka the best combo if you ask me! Ready in less than 30 minutes, this comforting, restaurant-quality dish is super easy to make and will take you to heaven (or close!).
Ingredients
- 7 oz salmon fillet boneless and skinless
- 2 tablespoons unsalted butter divided
- 1 large garlic clove pressed
- ½ yellow onion diced
- 1 tablespoon dry white wine
- ½ cup Parmesan cheese freshly grated
- ⅛ cup unsalted butter
- ⅞ cup risotto rice Arborio, Carnaroli, or any other risotto rice
- 3 cups vegetable broth
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon chives
Instructions
- Start by cutting your salmon fillets in large cubes, then heat a skillet over medium heat. When hot, add 1 tablespoon butter, the salmon cubes and let them cook for a few minutes on both sides.
- Heat a large saucepan over medium-high heat and when hot, add another tablespoon of butter, the minced garlic and the diced onion. Let it cook for a few minutes, or until translucent.
- Add the risotto rice and toast it for one minute, then deglaze with wine and let it evaporate for one more minute. Reduce to low heat and add the broth a little at a time during the entire cooking process, stirring constantly with a wooden spoon. Follow the package directions for the cooking time.
- Once the rice is cooked al dente, remove the pan from the heat and add the cold butter, the freshly grated Parmesan cheese, salt and black pepper, and mix well.
- Serve on plates and add the pan-seared salmon. Add minced fresh chives and enjoy!
Notes
- Make ahead - I really don't recommend making risotto ahead of time, as it's really at its best when pipping hot, straight out from the saucepan.
- Store - if you have leftover risotto, let it cool completely and store it in an airtight container in the refrigerator for up to 2-3 days.
- Reheat - because of the refrigerator, the risotto might have lost some of its creaminess. I recommend adding 1-2 tablespoons of remaining broth (or water) before placing leftovers in a microwave safe dish. Mix well and reheat until pipping hot.
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