Salmon and Pea Risotto Recipe
When the Norwegian and Italian cuisines merge - a delicious recipe for salmon risotto.
The love story between Norwegian fish and Italian rice makes this dish one of my favorites. They complement each other so well that I didn’t even need to squeeze the lemon onto the dish. The combination of textures between the creamy risotto and the salmon with the crispy skin will excite your taste buds while you eat.
I highly recommend trying this dish for yourself or your partner.
Shall we begin?
Salmon recipe:
Ingredients for two people:
- 2 Salmon fillets with skin
- Salt
- Pepper
- Olive oil
Ingredients for pea risotto:
- Half a chopped onion
- 45 grams of butter
- A teaspoon of olive oil
- 10 cm chopped celery stick
- 200 grams of risotto
- A quarter of a glass of white wine
- 400 ml chicken stock
- 2 tablespoons Parmesan
- A cup of frozen peas
How to make - salmon and pea risotto recipe:
- Heat the chicken stock in a separate pot and keep it hot for later use.
- In a hot pan, add 25 grams of butter and a teaspoon of olive oil. Wait for a minute and then add the chopped onion.
- Once the onion becomes transparent, add the chopped celery and fry for about 3 minutes. It’s important not to burn them to keep the risotto white in color.
- Add the risotto and stir for 2 minutes. This step seals the risotto from the outside and prevents it from sticking. It’s important to not let the risotto brown at this stage.
- Add a quarter cup of white wine and wait for 2-3 minutes until the alcohol evaporates.
- Now, start adding chicken stock to the risotto. Add 200 ml of chicken stock and salt. The risotto should not dry out and must remain liquid throughout the cooking process. If you see that it lacks liquid, add hot chicken stock.
- Cook for about 10 minutes on low heat, adding chicken stock from time to time, until you have added a total of 400 ml of chicken stock.
- Occasionally taste the risotto for additional seasoning.
- After ten minutes of cooking, taste some of the risotto. The secret is to turn off the heat when the rice is almost cooked and let the heat finish cooking it to perfection. Then, turn off the heat under the risotto.
- Add 2 tablespoons of grated parmesan and 20 grams of butter and stir the mixture.
Making the peas:
- To prepare peas for risotto, follow these steps:
*If the peas have preparing instructions, please follow the instructions. - Fill a pot with water and add some salt. Bring the water to a boil and then
add the peas. Cook them on high heat for two minutes. - Lower the heat and cover the pot. Let it cook for another three minutes. Once the peas are cooked, strain them and transfer them to a bowl.
- Add the peas to the risotto and stir gently until you get a uniform mixture.
- Be careful not to crush the ingredients while stirring.
Sear the fish:
To cook the fish, heat a non-stick pan and season the fish with salt and pepper. Wait until the pan is hot and then add oil. Place the fish with the skin facing downwards onto the pan. Listen for a sizzling noise when the fish touches the oil. If there is no sizzling noise, it means that the oil is still cold and not ready. If the fish is seared in oil that is not hot, the skin will not become crispy.
Do not move or turn the fish over at this stage. Instead, look at the color on the sides of the fish. As it cooks, the color will become less transparent and more white, and it will move upwards.
When the white color reaches almost to the top of the fish, turn it over and sear for two more minutes. It’s that simple! No need to complicate things.
Plating time:
Put the risotto on a plate and place the fish skin side up (it’s important that the skin is side up to keep it crispy).
Bon Appétit !!
