Salmon and Dill Risotto

History & Background

A contemporary risotto of Italian mitteleuropean cuisine, particularly Trentino and Friuli-Venezia Giulia. Dill is a Nordic legacy that pairs well with the fattiness of Norwegian farmed salmon, today omnipresent.

Ingredients for 4

• 320g Carnaroli rice
• 250g fresh skinless salmon fillet
• 1 shallot
• ½ glass Prosecco
• 1L light fish stock
• 50g cold butter
• Fresh dill
• Zest of 1 lemon
• 100ml fresh cream (optional)
• Extra virgin olive oil
• Salt, white pepper

Method

1. Cube the salmon at 1.5cm.
2. Sauté 1 min in a pan with oil and salt; reserve.
3. Sweat shallot in oil.
4. Toast rice and deglaze with Prosecco.
5. Add hot stock for 14 min.
6. 2 min from end, fold in salmon and (optional) cream.
7. Manteca off heat with cold butter, chopped dill and lemon zest.
8. No cheese with fish; serve with white pepper.

Wine pairing

Friuli Pinot Grigio or Trento DOC Brut.

Common mistakes

• Overcooking salmon (dries and crumbles).
• Using smoked salmon (different flavour).
• Adding Parmigiano (taboo with fish).