Serves 4
Time: 1 hour - 1.5 hour
Difficulty: Call in Reinforcements - Difficult
Healthy Level: For the Soul - calories don’t count
Listening To: Podcast - Office Ladies
INGREDIENTS:
5 Tablespoons Olive Oil
3 Tablespoons Butter
Two cartons of Seafood Stock / Broth*
Two filets of Salmon - about 6 ounces
1 finely diced Shallot
1 tablespoon finely diced Garlic
2 cups Risotto or Arborio Rice uncooked
½ cup White Wine
½ cup Grana Padano Cheese grated
8 ounces smoked Gouda shredded
½ cup Parmesan Cheese shredded or grated
Salt
Pepper
One handful chopped Green Onion
Optional: 1 teaspoon Truffle Oil
DIRECTIONS:
In a medium saucepan, begin heating the Seafood stock / broth on medium high until a slight boil.
While the stock is heating up, in a cast iron pan, heat 2 tablespoons of olive oil. Prepare the salmon by generously adding salt and pepper to each side of the salmon. Skin-side down, add both salmon fillets to the screaming hot pan. Cook for four minutes. Flip and cook for an additional 3 - 4 minutes. Remove from the pan and set aside.
Begin heating the 2-3 tablespoons of Olive Oil in a large heavy skillet, I use my large cast iron. Once the oil is hot, add the shallot to the pan and cook until wilted and translucent, about 3 minutes. Add a pinch or two of salt and pepper.
Add the Risotto Rice to the pan to toast the rice. Stir the rice around to cover the rice in the olive oil and mix the shallots as well as lightly caramelize the outside of each kernel of rice. Toast for about 2 minutes.
Add in the ½ cup white wine and stir throughout cooking out the alcohol down for about 2 minutes.
Using a ladle or measuring cup, begin scooping out the seafood stock into the rice. When adding stock you want to be sure not to add too much that it is boiling, but not too little that it is frying. One to two ladles at a time, constantly stirring until the stock almost completely evaporates is key. Then add the next ladle full and repeat.
Once the Stock is completely used, turn off the heat. Add in the 3 tablespoons of butter and stir. Then add in the Grana Padano, Parmesan Cheese and Truffle Oil (if using) and stir to incorporate.
Cut the cooked salmon into small bite-sized pieces and mix throughout the risotto.
Serve on a plate as flat as possible to ensure the rice and salmon stop cooking. Sprinkle cut green onions on top for garnish.
*Note: As a note I like softer creamier Risotto - if you want firmer rice, remove half a cup of liquid and remove from heat sooner.
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