Mary berry salmon risotto recipe

Mary berry salmon risotto recipe is a delicious and creamy dish that combines tender chunks of fresh salmon with arborio rice, white wine, and Parmesan cheese. The recipe also includes shallots, garlic, leeks, peas, and dill to add extra flavor and texture. The risotto is cooked slowly on the stovetop, with the addition of hot stock and constant stirring until the rice is cooked to perfection. The dish is finished with a sprinkle of freshly grated Parmesan and chopped dill for a pop of color and flavor. This recipe makes for an impressive dinner party dish or a comforting meal for any night of the week.

Why people also love Mary berry salmon risotto recipe

Mary Berry’s salmon risotto recipe is beloved by many due to its delicious and comforting nature. The dish offers a perfect balance of flavors and textures from the tender chunks of salmon to the creamy arborio rice, enhanced by flavorful additions like shallots, garlic, leeks, peas, and dill. The versatility of the recipe means that it can be easily adapted to suit different tastes while still maintaining its rich flavors and heartiness. Additionally, salmon risotto is a healthy meal option as salmon is known to be a great source of protein and omega-3 fatty acids.

Ingredients:

• 500g skinless salmon fillet, cut into chunks
• 1.2l hot vegetable or fish stock
• 75g unsalted butter
• 2 shallots, finely chopped
• 2 garlic cloves, crushed
• 250g Arborio rice
• 150ml white wine
• 100g frozen peas
• 1 large leek, trimmed and thinly sliced
• 50g freshly grated Parmesan cheese
• 2 tbsp fresh dill, finely chopped
• Salt and pepper to taste

Instructions:

1. Begin by heating up the stock in a saucepan on low heat.
2. In a separate large frying pan, melt the butter over medium heat. Add the shallots and garlic, then fry gently until soft and translucent.
3. Add the rice and stir to coat it in the butter and shallot mixture. Cook for 1-2 minutes until the rice begins to toast slightly.
4. Pour in the white wine and cook, stirring continuously, until it has been absorbed by the rice.
5. Add a ladleful of hot stock to the rice mixture and stir well. Cook on low heat, stirring frequently, until the stock has been absorbed. Repeat this step, gradually adding more stock each time, until the rice is cooked al dente (this should take around 20-25 minutes).
6. Meanwhile, blanch the frozen peas in boiling water for 2-3 minutes until tender. Drain and set aside.
7. In a separate frying pan, fry the salmon chunks until they are just cooked through.
8. Once the rice is cooked, stir in the sliced leeks and cooked peas. Then gently fold in the cooked salmon pieces, being careful not to break them up.
9. Stir in the grated Parmesan cheese and chopped dill, then season with salt and pepper to taste.
10. Serve the risotto immediately, topped with extra freshly grated Parmesan and a sprinkle of fresh dill if desired.

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Difficulty: Intermediate
• Yield: 4 servings

Serving Suggestions: This dish is a great main course for a dinner party or special occasion. You can serve it with a simple green salad or steamed vegetables on the side.

Expert Tips & Tricks: Make sure to use hot stock when making the risotto. Adding cold stock can cause the rice to become starchy and sticky. Also, be careful not to overcook the salmon as it can easily become tough and dry.

Nutrition Information: This recipe provides around 500 calories per serving, along with 22 grams of fat, 36 grams of carbohydrates, and 33 grams of protein.

Presentation: To serve, you can garnish the risotto with a sprig of fresh dill or some extra grated Parmesan cheese. The dish looks great in a shallow serving bowl, with the salmon and peas scattered on top of the creamy rice.

Variations and substitutions you can try with Mary berry salmon risotto recipe:

1. Vegetarian option: You can make this dish vegetarian by using vegetable stock instead of fish stock and leaving out the salmon. Add some extra vegetables like mushrooms or roasted butternut squash to make up for the missing protein.
2. Shrimp or prawn option: If you don’t like salmon, you can substitute it with shrimp or prawns. Cook them until they’re pink and just cooked through, then add them to the risotto along with the peas and leeks.
3. Smoked salmon option: For a different flavor, you can use smoked salmon instead of fresh salmon. Chop it into small pieces and stir it in at the end of the cooking process so that it doesn’t overcook.
4. Dairy-free option: If you’re lactose intolerant or allergic to dairy, you can make this dish with a dairy-free cheese alternative or omit the Parmesan cheese altogether. Use olive oil instead of butter for cooking.
5. Grain-free option: If you’re following a grain-free diet, you can substitute the arborio rice with cauliflower rice or another grain-free rice alternative.
6. Herb variations: You can add different herbs to the risotto for additional flavor. Try using basil, parsley, or thyme instead of dill.
7. Broth variation: Instead of fish or vegetable broth, you could try using chicken broth or mushroom broth.
8. Cheese variations: If you want to switch things up, try using a different type of cheese in the risotto. Gruyere or pecorino would both work well.
9. Spice variation: You can add some red pepper flakes,garlic powder, or other spices to the risotto for a little kick of heat.
10. Nutty variation: Add toasted pine nuts or walnuts at the end of cooking process.

Recommendations and notices:

1. Use hot stock: Make sure that your stock is hot before adding it to the rice. This will help prevent the rice from becoming starchy and sticky.
2. Cook the salmon carefully: Be careful not to overcook the salmon, as it can easily become tough and dry. The salmon should be just cooked through.
3. Stir frequently: When cooking the risotto, make sure to stir frequently to prevent the rice from sticking to the bottom of the pot.
4. Customize the dish: Feel free to add or omit ingredients based on your preferences. You can switch up the herbs or cheese, or add in other vegetables like mushrooms or roasted butternut squash.
5. Serve immediately: Risotto is best served immediately after cooking while still hot and creamy.
6. Use quality ingredients: Using high-quality ingredients like fresh salmon and good quality arborio rice can make all the difference in the taste and texture of the dish.
7. Make enough stock: Make sure to have enough stock on hand so that you don’t run out before the risotto is fully cooked. It’s always better to have a little extra than to not have enough!
8. Be patient: Making risotto requires some patience, as it needs to be stirred frequently and cooked slowly. Don’t rush the process, and enjoy the relaxing process of making this comforting dish.

Conclusion

Mary Berry’s salmon risotto is a delicious and comforting dish that’s perfect for any occasion. The creamy arborio rice pairs perfectly with tender chunks of fresh salmon and flavorful additions like shallots, garlic, leeks, peas, and dill. This recipe is easy to make and versatile, allowing you to customize it to your liking. Not only is it a crowd-pleaser, but it’s also a healthy meal option thanks to the addition of omega-3-rich salmon. Enjoy

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