Italian · Dinner
Salmon and Cream Rice
Arborio rice simmered risotto-style in chicken stock and white wine, finished with pan-seared salmon fillet, heavy cream, and Parmesan. Shallot and garlic build the base; lemon zest and parsley lift the richness. A one-bowl Italian dinner balancing silky starch against flaky fish.
$9
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
812Calories
42.6gProtein
45.8gFat
56.3gCarbs
3.2gSugar
2.1gFiber
980mgSodium
198mgChol
21.7gSat Fat
950mgPotassium
230mgCalcium
2.4mgIron
4.8mcgVitamin B12
6.5mgVitamin C
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Pat salmon dry and season with salt and pepper. Warm stock in a small saucepan over low heat.
2
Sweat
Melt half the butter with olive oil in a wide pan over medium heat. Add shallot and garlic; cook 2 minutes until softened.
3
Toast
Stir arborio rice into the pan over medium heat and toast 1–2 minutes until glossy. Pour white wine in and stir 1 minute until absorbed.
4
Sear
Heat remaining butter in a separate pan over medium-high heat. Sear salmon skin-side down 3–4 minutes until skin crisps; flip and cook 2 minutes until flesh flakes.
5
Finish
Stir warm stock into risotto one ladle at a time over medium-low heat, stirring often 18–20 minutes until creamy with a slight bite. Fold in heavy cream, Parmesan, and flaked salmon. Season with salt and pepper. Spoon into a bowl, scatter lemon zest and parsley on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet
- 2/3 cup130g arborio rice, uncooked
- 2 1/2 cups600ml chicken stock
- 4 tbsp4 tbsp dry white wine
- 1/2 cup120ml heavy cream
- 4 tbsp30g Parmesan
- 22 small shallot
- 2 clove2 clove garlic
- 2 tbsp28g butter
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp lemon zest
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
