There is an unwritten (or maybe written) rule that one never puts cheese in a dish with fish.
I always ignore that rule.
If I’m making a pasta or risotto or gratin that would have cheese if I used chicken it will have cheese if I use fish.
I have a tendency to break the (cooking) rules and I broke my rule about breaking rules with this risotto.
There is no cheese.
This is the first risotto I have ever made that was not finished with fresh Parmesan.
I am happy to say the Italians were right about this one…..
Click here to Pin Salmon & Pea RisottoPrint
Salmon & Pea Risotto
This risotto is even easier than most, with no separate ‘condimenti’.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Risotto
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1 tbs butter
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken broth
- 1 medium onion, chopped
- 1 cup (5oz, 150gr) peas, frozen or fresh
- 8oz (250gr) salmon, cut into bite-size pieces
- 1 tsp dill weed
- 2 tsp parsley
- 1/3 cup (3oz, 90gr) crème fraiche
- Heat chicken broth to boiling and keep hot over low heat.
- Heat butter in a medium sauce
- Add onion and sauté 5 minutes, until starting to get tender.
- Add rice and sauté, stirring, for 1 – 2 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/3 cup of broth and stir. (No need to stir constantly but do stir from time to time.)
- Add peas to hot stock to thaw / cook.
- When broth is almost absorbed add another 1/3 cup (no peas) and continue adding 1/3 cup at a time and stirring.
- When there are 2/3 cup of broth left, and peas are hot, add salmon to broth.
- Before the last 1/3 cup is added taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
- Add the peas, herbs, and salmon. Stir gently.
- If more broth is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – it will not hold it’s shape on a plate.
- Add the crème fraiche, stir gently, spoon into a bowl and serve immediately.
The salmon will cook quickly in the hot broth. Stir gently so you don’t break it up.
I always use all of the broth.
- Serving Size: 1/2 recipe
- Calories: 721
- Sugar: 7.4 g
- Sodium: 256.6 mg
- Fat: 27.4 g
- Saturated Fat: 14.4 g
- Trans Fat: 0 g
- Carbohydrates: 68.4 g
- Fiber: 4.1 g
- Protein: 38.3 g
- Cholesterol: 120.7 mg
Keywords: salmon risotto, risotto for two
Our internet problems have not been fixed.
After many conversations with various tech people it was determined that the problem of the internet cutting out could be the router.
One of those conversations went something like this:
Tech: Could you try something for me? Find the power cord for the router and check to make sure it’s plugged in.
Me: I did that. I also swapped out all of the cables, did a standard re-boot of the router, then did a hard re-boot and a factory reset. I think the problem is the router.
Tech: Oh….. I think you may be right.
I was given a code allowing me to get a new router.
I dutifully took the old router, along with the code, to the store today and swapped it for a new one.
Our internet no longer cuts out.
However it’s still excruciating slow.
More phone calls on Monday.