International
Saffron Risotto with Smoked Salmon
⏱ 45 minutes
🍽 4 people
👁 13 views
Ingredients
- 1 cup Arborio rice
- 4 cups fish stock, warmed
- 2 tablespoons saffron threads, soaked in 2 tablespoons hot water
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 8 ounces smoked salmon, sliced
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Preparation Steps
- Heat the olive oil in a large saucepan over medium heat, then add the chopped onion and cook until translucent
- Add the garlic and cook for another minute, until fragrant
- Add the Arborio rice and cook for 1-2 minutes, until the rice is coated in oil and slightly toasted
- Add the white wine and cook until the liquid is almost completely absorbed, stirring constantly
- Add 1/2 cup of the warmed fish stock to the rice and cook, stirring constantly, until the liquid is mostly absorbed, then repeat this process until all the stock is used
- Stir in the soaked saffron threads and their liquid, then season with salt and pepper to taste
- To serve, divide the risotto among plates, top with sliced smoked salmon, and sprinkle with Parmesan cheese
