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Smoked Salmon Risotto

Serves 8


  • 450g smoked salmon - diced

  • 4 tbsp olive oil

  • 2 tbsp minced chives

  • 230g dry white wine

  • 750g arborio rice

  • 800g chicken broth (approx.)

  • 4 shallots

  • 2 lemon wedges

  • ¼ tsp salt

  • ¼ tsp pepper

Cooking Method:

  1. Heat oil in a large skillet

  2. Peel and mince shallots, then add to the pan and sauté over low heat for 1 minute

  3. Stir in wine and cook for a further minute or until liquid is reduced by half

  4. Add rice and cook, stirring for 1 minute

  5. Heat chicken broth

  6. Add 100g of chicken broth and stir

  7. Allow rice to simmer until almost all liquid is absorbed (approx. 5 minutes)

  8. Repeat, adding 100g of broth at a time until rice has a creamy consistency and is almost tender

  9. Stir in chives and leave to simmer for 1 minute before removing from heat

  10. Stir in salt and pepper

  11. Stir in diced smoked salmon and serve

Smoked Salmon Risotto.jpg
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