Salmon Risotto and Rosé a Delicious Wine Pairing

I don’t think I could survive without our Sunday Heirloom Farmers Market in Tuscon, especially these days when we need lots of good fruits and vegetables to keep us healthy and strong. But I also get great cheeses, fish, poultry, and meats there. It is a wonderful market.

Although I have mentioned them all before, today’s meal would not have been possible without Eunice and Larry at Larry’s Veggies, Alethea and Caitlyn at Fiore di Capra cheeses, or Ian at White Cane Sockeye Salmon. I’m so very grateful they have shown up every weekend to provide us with such high-quality local ingredients. I love my market friends, and I think you will love this Salmon Risotto.

This recipe, like most risotto, is easy to prepare at the last minute. We enjoyed the dish with a bottle of Château Léoube cuvée Love (2019) from the Côtes de Provence. Please read my review of this D’lovely food and wine pairing on Provence WineZine.

Risotto with Smoked Salmon, Chèvre, and Lemon

This dish serves 2 as a main course or 4 as a first course.

4 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 2 people

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 cups Vegetable Broth
• 1 lemon
• 1 tbsp Olive Oil
• 1 tbsp unsalted butter
• 1/2 white onion chopped
• 1 cup Arborio Rice
• 1 cup dry white wine
• 4 oz cold-smoked salmon lox diced
• 2 oz fresh chèvre crumbled
• 1 tbsp chives chopped, plus extra for garnish

Instructions

 

• Place the broth in a saucepan on the back of the stove and bring to a simmer. Finely zest the lemon and reserve the zest; squeeze all the juice into the broth.
• In a large pot, melt the olive oil and butter together over medium heat. Add the onion and cook until clear and soft, but do not let brown.
• Add the rice and cook for a couple of minutes, stirring, until rice has turned chalky. Add the wine and stir until the wine is almost completely absorbed.
• Start adding the broth, one ladleful (1/2 cup) at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue adding broth in this manner until you have one ladleful left.
• Add the reserved zest, salmon, chèvre, and chives. Stir to mix and, when the chèvre has melted, add the remaining broth, stirring until the rice is “al ondine” — wavy.

Notes

Note: with the salmon and cheese, there is more than enough salt in this dish. Definitely taste before seasoning!

Keyword Goat Cheese, Risotto, Salmon

Tried this recipe?Let us know how it was!

More Risotto:

Asparagus Risotto from Sip Taste Share

Black Truffle Risotto from le Pistou Cookery School

Roasted Pumpkin Risotto from Cocoa & Lavender

Wild Mushroom Risotto  and Fillet of Red Mullet with Pea Risotto from Jane

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!