Salmon Risotto with Lemon and Herbs

This Creamy Salmon Risotto with Lemon and Herbs is a comforting dish that balances the richness of salmon with the bright, zesty flavor of lemon and fresh herbs.

Ingredients

• 12oz Salmon Fillet, skin removed  ·  1 
• Butter  ·  2 tablespoons 
• Onion, finely diced  ·  1 
• Garlic, minced  ·  4 cloves 
• Arborio Rice  ·  1 1/2 cup 
• White Wine  ·  1/2 cup 
• Chicken Stock, warmed  ·  3 cups 
• Mascarpone Cheese  ·  1/2 cup 
• Lemon, zested  ·  1 
• Dill, fresh, chopped  ·  2 tablespoons 
• Chives, fresh, chopped  ·  2 tablespoons 
• Herbie's Risotto Spice Blend  ·  3 tablespoons 
• Parmesan Cheese, grated  ·  4 ounces 
• Williamson Wines Extra Virgin Olive Oil  ·  2 tablespoons 

Instructions

1. Pre heat your oven to 375 degrees.
2. In a large saucepan or deep skillet, heat the butter over medium heat. Add the diced onion and cook for 1-2 minutes, until fragrant. Stir in the garlic with a pinch of salt & pepper and cook for 4-5 minutes, until soft and translucent.
3. Add the Arborio rice to the pan and cook for 2 minutes then deglaze with 1/2 cup of white wine stirring constantly, until the liquid is reduced by 3/4.
4. Begin adding the warm chicken stock ½ cup at a time, stirring frequently. Allow each addition to absorb before adding the next, "Stir it and feed it". Make sure to cover the risotto for the last 5 minutes of cooking. You will end up using all of the stock. Total cooking time should be 25 minutes.
5. Lay the salmon out on a clean cutting board. Cut the salmon into bite-sized pieces, place them in a small bowl and season with 2 tablespoon of Herbie’s Risotto Spice Blend, salt and some freshly ground pepper.
6. Heat 1 tablespoon of Williamson Wines Extra Virgin Olive Oil in a cast iron pan or saute pan over medium high heat. When the oil shimmers add the salmon that you just cubed and seasoned to the pan. Turn the heat down to medium heat and sear for 2 minutes on each side. Remove the pan from the heat finish cooking in the oven for 3 minutes.
7. Remove from the oven and squeeze a little bit of lemon juice over the top. Then break 3 cubes of salmon into flakes and add to the risotto. Save the rest for serving.
8. To finish the risotto, remove from heat. Stir in one more tablespoon of risotto spice, the mascarpone, chives, lemon zest, and mix until creamy and well combined. Garnish with dill and parmesan cheese.

Jenny's Tip: - Serve immediately and enjoy with a glass of Chantilly Chardonnay!