This Salmon Risotto requires no constant stirring and is made in one pot in under 40 minutes. With salmon filet, lemon, leeks and parsley it's loaded with flavor and an easy dish that seems fancy. Perfect for dinner parties and dates, but quick & easy enough for a weeknight!
Melt half the butter in a pan over medium-high heat. Add the cubed salmon and season with salt and pepper. Cook for two minutes or until the salmon has a nice color on the outside and is almost cooked through. Then remove the salmon from the pan and set aside for now.
2 tablespoon butter, ⅔ lb salmon filet, ½ teaspoon salt, ½ teaspoon black pepper
Place the same pan (or another, for less salmon flavor) over medium heat and add in the rest of the butter. When melted, add in the chopped leeks and the garlic cloves. Mix and sauté for two minutes.
½ leek, 2 garlic cloves
Add in the rice, mix, and cook for a minute or until the butter has been absorbed.
1 cups risotto rice
Raise the temperature to medium-high and pour in the wine. Cook it off while stirring, until it is almost completely evaporated. This takes about 1 minute.
1 cups dry white wine
Lower the heat to medium and add in all fish stock except a ½ cup (100 ml). Bring to a slow simmer and lower the heat to low to maintain a slow simmer. Mix well once and then leave it to simmer until done, 16-18 minutes. Keep an eye on it so it doesn't get dry - if it does, add more stock. With two minutes left, start tasting it to make sure you don't overcook the rice.
2½ cups fish stock
When the risotto is finished, remove the garlic cloves and mix in the shredded Parmesan cheese. Follow with the cooked salmon cubes, lemon zest, lemon juice and chopped parsley. Mix well, then taste test and adjust seasoning if needed. Serve immediately!