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 
• Onion, finely diced  ·  1 
• Garlic, minced  ·  4 cloves 
• Arborio Rice  ·  1 1/2 cup 
• White Wine  ·  1/2 cup 
• Chicken Stock  ·  3 cups 
• Mascarpone Cheese  ·  1/2 cup 
• Lemon, zested  ·  1 
• Dill, chopped  ·  2 tablespoons 
• Chives, chopped  ·  2 tablespoons 
• Herbie's Risotto Spice Blend  ·  3 tablespoons 
• Williamson Wines Extra Virgin Olive Oil  ·  2 tablespoons 

Instructions

1. Pre heat your oven to 375 degrees.
2. Start by preparing the salmon. Cut the salmon into bite-sized pieces, place them in a small bowl and set aside in the refrigerator until needed.
3. In a large saucepan or deep skillet, heat 1 tablespoon Williamson Wines Extra Virgin Olive Oil over medium heat. Add the diced onion and cook for 3 minutes, until soft and translucent. Stir in the garlic and cook for 30 seconds, until fragrant.
4. Add the Arborio rice to the pan and stir to coat in the oil. Cook for 2 minutes, until the edges of the grains look slightly translucent.
5. Deglaze with 1/2 cup of white wine stirring constantly, until the liquid is mostly absorbed.
6. Begin adding the warm chicken stock ½ cup at a time, stirring frequently. Allow each addition to absorb before adding the next. Stir in 1 tablespoon of Herbie’s Risotto Spice Blend halfway through cooking.
7. Pull the salmon cubes out of the refrigerator and toss with 1 tablespoon of Williamson Wines Extra Virgin Olive Oil and 2 tablespoons of Herbie's Risotto Spice Blend. Lay the salmon cubes out on a baking sheet lined with parchment paper and cook for about 10 minutes or until the salmon is firm to the touch. Remove from the oven and let it rest until its time to serve the risotto.
8. To finish the risotto, remove from heat. Stir in the mascarpone, lemon zest, dill, chives, and mix until creamy and well combined.

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