For anyone that did not figure it out yet, we are in love with salmon, in any shape and form, beautifully soft on the inside and well seasoned and crispy on the outside! This risotto represents the perfect mix between our love for risotti (house favorites!) and the salmon filets. And, of course, zucchini just fit so well to balance out the richness of the salmon and the creamy strong personality of the risotto. We love to accompany this dish with a glass (or two lol) of Falanghina (Lou’s favorite white wine from the Avellino region in Italy… where our friend/sister Joliii comes from! ). The delicate taste and very classy presentation of this dish makes it the perfect candidate for a special and unforgettable dinner!
For the broth
- Zucchini and onion leftover
- Any other vegatbles waste you have
- j.e. salt and pepper
For the risotto
- 1 zucchini
- 1 salmon filet (with skin)
- 1/2 red onion
- 1 cup of carnaroli (or arborio) rice
- 1 cup of white wine
- 1/2 cup of extra virgin olive oil
- j.e. grated nutmeg
For la mantecatura
- a tablespoon of extra virgin olive oil or;
- 10g butter
1. Start by preparing your zucchini. Cut off both ends of the vegetable (keep them for the broth!). Take a cheese grater, and grate the zucchini in a little bowl. Next, dice your half red onion in small cubes and remove the external layers (which you’ll also use for the broth).
2. Next, prepare the broth. Add the waste of the zucchini and of the onion in a sauce pan. Add any other vegetables waste you previously froze. For example, I usually add the leftover of the asparagus or of the broccoli. Then, add some salt and pepper and mix well. Bring the borth to boil!
3. As the broth starts to boil, in a sauce pot, put your cup of extra virign olive oil and the diced onion. Make your beautiful soffritto! As the onion becomes golden and the smells become irresistible, add the rice and go ahead with the tostatura: swirl the rice for 2/3 minutes as it tostes well.
4. Add the white wine and, while constantly mixing the rice, wait for the alcohol to evaporate (usually it takes between 2 and 3 minutes).
5. As the liquid has completely evaporated in the pan, start adding your broth. Remember to always keep the broth on boiling. Keep adding it as the rice gets drier, while mixing non-stop!
6. After 5 minutes, it is time to add your grated zucchini. They will initially absorb lots of water, so add more broth and continue swirling.
7. While the zucchini are being well incoporated in the risotto, get your fry pan hot, and add your seasoned salmon (salt and pepper) skin down! It will cook in about 6/8 minutes. Near the end, turn the salmon on the other side and let it cooked for the last minutes (1-2 minutes). Then, turn off the flame and keep the salmon aside.
8. As the risotto cooks, add some nutmeg to give that extra swetness to the dish. Get your spoon and try some grains to see whether the added nutmeg makes your taste buds happy or they need more!
9. During the last 2 minutes of your cook (around 18 minutes in since you first tostaed the rice), remove the skin of the salmon and with the help of a fork or a knife cut the filet into small pieces and throw them into the risotto. Mix well as you continue to add the broth.
10. it’s now time to check il punto di cottura of your rice (the hardness of the rice). Try a few grains, and if your palate approves, turn off the flame, add some extra virgin olive oil or butter and continue swirling your risotto for the last piece of care, la mantegatura!! Serve your risotto, and lightly tap the bottom of the dish so the rice spreads evenly accross the plate!