Best Risotto With Salmon Lemon Fresh Herbs And Ricotta Salata Recipes

SALMON WITH DILL SAUCE & LEMON RISOTTO

Steps:

• In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving., In a small saucepan, bring broth to a simmer; keep hot. In a large saucepan, heat oil over medium heat. Add shallot; cook and stir until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes., Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon zest and pepper., Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.

RISOTTO WITH GARLIC, HERBS AND LEMON

Steps:

• Put the stock in a saucepan and bring to a simmer.
• Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
• Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
• Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.

RISOTTO WITH SALMON, LEMON, FRESH HERBS, AND RICOTTA SALATA

Steps:

• In a 2-quart saucepan, bring the stock to a simmer.
• In a heavy 4-quart saucepan, heat the oil over medium heat; sauté the onion and garlic until translucent but not brown, about 3 minutes.
• Add the rice and stir until the grains are well coated with oil, about 1 minute.
• Add the wine; let it come to a boil, and cook, stirring constantly, until most of the wine evaporates.
• Add ½ cup of the stock to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid.
• Adjust the heat so the risotto is kept at a slow simmer; repeat by adding ½ cup of the liquid at a time, stirring until it is almost fully absorbed before adding more.
• Reserve ¼ cup of the liquid for adding at the end.
• After about 18 minutes, the rice will be plump, creamy, and cooked through but still slightly chewy.
• Stir in the salmon and the remaining ¼ cup of stock; stir gently until the salmon is cooked through, about 3 minutes.
• Stir in the lemon zest, lemon juice, and fresh herbs; season to taste with salt and pepper.
• Spoon the risotto into warmed shallow bowls; garnish each serving with some of the cheese; serve immediately.