Lemon Risotto with Smoked Salmon

The addition of mascarpone ensures that the risotto is exceptionally creamy, the lemon juice and zest add a refreshing touch, and the smoked salmon gives it a distinctive flavor and saltiness, eliminating the need for additional salt. This risotto is an excellent warm appetizer or a superb main dish served with a large bowl of salad.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.5 spoons Oil, olive

  • 15 g Butter, unsalted

  • 1 piece Onion, raw

  • 350 g Rice, white, medium grain

  • 1 pod Garlic, fresh

  • 1.5 l Soup base, chicken, cube

  • 60 g Cheese, creamy

  • 170 g Fish, salmon, smoked

  • pieces Lemon zest, fresh

  • pieces Juice, lemon

  • 2 pinch Spices, pepper, black

  • 4 twig Dill, fresh

Steps

  1. Peel the onion and garlic, then finely chop them separately. Cut or tear the smoked salmon slices into smaller pieces. Pour the broth into a pot and slowly heat it over moderate heat. Once the broth boils, reduce the heat to low to keep it warm.

  2. In another pot, heat the oil and a piece of butter. Add the chopped onion to the heated fat and sauté it over moderate heat for 5 minutes, stirring occasionally, until it becomes translucent. Add the rice and garlic, and sauté the ingredients for another 2 minutes, stirring constantly, until the rice becomes translucent.

  3. Then, pour one or two ladles of hot broth over the rice. There should be just enough broth to cover the rice. Stir until the rice absorbs all the liquid, then add more broth. Continue stirring the rice and gradually adding the broth for the next 15 to 20 minutes.

  4. When the risotto is nicely creamy but the rice is still slightly firm, mix in the mascarpone, smoked salmon pieces, and lemon zest. Season to taste, remove the pot from the heat, cover it, and let the risotto rest for 5 minutes.

  5. Rinse the dill sprigs under running water, shake them dry, and roughly chop them. Just before serving, season the risotto with lemon juice, then serve it on plates, garnish with dill, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 338.37 kcal
  • Fat: 13.1 g
    • Saturated Fat: 3.88 g
  • Carbohydrates: 39.3 g
    • Sugars: 0.67 g
  • Protein: 12.43 g
  • Fiber: 0.27 g

Advice

Instead of onion, you can use shallots. Optionally, you can mix in some chopped parsley at the end.