Creamy Smoked Salmon Risotto
If you love seafood and salmon, you’re going to love this risotto recipe! My smoked salmon risotto is a classic Italian risotto made with smoked salmon, gouda cheese and fresh dill. You’ll love this unique flavor twist for a classic dish. Every bite is creamy, rich and smoky with bits of smoked salmon. This seafood risotto is great on its own or with a seafood dish, like my ‘Lemon & Herb Cedar Plank Salmon’.
Ingredients for Salmon Risotto
Here are the main ingredients you’ll need for making this creamy seafood risotto:
- Smoked Salmon: I like to use hot smoked salmon for this risotto recipe, which is slightly different from regular lox salmon. This type of salmon comes in a large chunk, it’s juicier and pulls apart in chunks.
- Arborio Rice: use only this type of rice for making risotto.
- White Wine: use a dry white wine, such as pinot grigio or chardonnay.
- Broth: you can use chicken, vegetable or seafood broth for cooking the risotto.
- Gouda Cheese: I used smoked gouda cheese to make the risotto extra creamy and for adding more smoky flavor.
How to Make Smoked Salmon Risotto
The key to making creamy risotto is whisking, whisking, and whisking some more. The more the rice is mixed, the creamier it gets. Risotto is a labor of love, but well worth the work! This smoked salmon risotto is no different!
- First, heat the chicken broth in a small saucepan until it’s hot and steaming. You can also use a seafood or veggie broth for this recipe.
- Next, melt the butter in a saute pan over medium heat and saute the shallot and garlic. Then you can add in the rice!
- Start adding the liquids slowly, starting with the white wine. The alcohol in the wine needs to cook down so it’s best to start with it right at the beginning.
- Add about 1/4 cup HOT broth at a time, whisking continuously! Stirring and whisking the rice is the key!!
- Continue whisking the risotto the entire time it’s cooking about 30 minutes. Season with salt and pepper to taste.
- When rice is just about done cooking, add in the cheese and smoked salmon. Continue to cook over low heat, stirring frequently until rice is done and has thick consistency. Serve immediately.
All the Flavors!
When you have the risotto almost done, it’s time to add the smoked salmon flavor! Pull apart about 4 ounces of smoked salmon. You can use cold-cured salmon or hot-cured salmon; both will work great for this recipe. Stir in the salmon into the risotto, along with the cheese. I love the mild and nutty flavor of gouda but you can also use Parmesan for this recipe. Once the smoked salmon risotto is done, sprinkle it with fresh dill and serve!
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More Recipes!
Enjoyed this delicious seafood recipe? Check out some of my other recipes you’re sure to enjoy! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
- Lobster Tails with Risotto – watch my video recipe for this seafood dish and watch me make a simple risotto to complement my butter poached lobster!
- Creamy Crab Pasta – this incredible seafood pasta is made with a creamy white wine sauce and chunks of real crab!
- Salmon Fettuccine – you’ll love this salmon take on the classic fettuccine alfredo!
- Pan-Seared Scallops – zesty lemon caper jumbo scallops with creamy mushroom risotto! Perfect for a special occasion dinner!
Creamy Smoked Salmon Risotto
Ingredients
- 1 cup Arborio rice
- 4 cups organic chicken broth, seafood or vegetable broth
- 1/2 cup white wine, such as Pinot Grigio
- 2 small shallots, diced
- 2 garlic cloves, finely minced
- 2 tablespoons butter
- 1/3 cup grated smoked gouda cheese
- 4 ounces smoked salmon, pulled apart
- sea salt and black pepper to taste
- 2 tablespoons fresh dill, chopped
- fresh chives for garnish
Instructions
- Heat the chicken stock in a small saucepan until simmering; keep it warm on stove top.
- Preheat a large saute pan over medium heat and add the butter. Allow the butter to melt and then add diced shallots. Sauté the shallots for 2 to 3 minutes, until translucent but not browned. Next, add in the garlic and continue to cook for 1 minute. Add in the rice next and turn the heat down to low. Use a wooden spoon to stir the rice until all the butter is absorbed, 1 minute.
- Next, add in the wine, allow it to come to a simmer and cook over low until the liquids are absorbed. As the wine simmers, whisk or stir the risotto constantly; this will allow for more even cooking and a creamier risotto. Start adding the hot chicken stock, about 1/4 cup at a time, allowing it to get absorbed into the rice each time before adding more (this usually takes about 30 to 40 minutes). Continue whisking the risotto the entire time it’s cooking. Season with salt and pepper to taste.
- When rice is just about done cooking, add in the cheese and smoked salmon. Continue to cook over low heat, stirring frequently until rice is done and has thick consistency. Serve immediately.
