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+ servings
Salmon Risotto with Goat Cheese

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
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2 people

Ingredients
 
 

  • 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 Chopped Chives 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
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