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On the Risotto Again

Creamy Onion Risotto with Pan-Seared Salmon Fillets

45 minutes
Serves 4
DinnerItalian
Herb's take

Italian comfort, refined: you’ll coax deep flavor from onions and rice, then crown it with perfectly pan-seared salmon. If you’ve never made risotto, this will teach you why patience plus stirring equals creamy bliss.

Ingredients

Yield
4

Instructions

  1. 01
    In a saucepan, bring the chicken or vegetable broth to a gentle simmer and keep it hot over low heat.
  2. 02
    Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  3. 03
    Add the minced garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
  4. 04
    Stir in the Arborio rice and cook, stirring frequently, until the edges of the grains look translucent, about 2 minutes.
  5. 05
    Pour in the dry white wine and stir until it’s nearly evaporated.
  6. 06
    Add 1 ladleful (about 1/2 cup) of hot broth to the rice. Stir often until most of the liquid is absorbed.
  7. 07
    Keep adding broth, 1 ladleful at a time, stirring and letting each addition absorb before the next, until the rice is creamy and al dente, about 18–20 minutes. You may not use all the broth.
  8. 08
    While the risotto cooks, pat the salmon fillets dry and season both sides with salt and pepper.
  9. 09
    Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the salmon, skinless side down, and cook without moving for 3–4 minutes until golden brown.
  10. 10
    Flip the salmon and cook the other side for another 2–3 minutes, or until just cooked through. Remove from heat and let rest.
  11. 11
    When the risotto is creamy and the rice is tender with a slight bite, remove from heat. Stir in the butter, Parmesan cheese, and half of the parsley. Taste and season with salt and pepper.
  12. 12
    Divide the risotto among four plates. Top each with a salmon fillet. Finish with lemon zest and remaining parsley. Serve immediately.

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