Smoked Salmon Risotto

Indulge in the rich and creamy flavors of this delectable smoked salmon risotto, a dish that marries the elegance of smoked salmon with the comfort of a perfectly cooked risotto.


  • 250 grams of risotto rice
  • 200 grams of smoked salmon, chopped into pieces
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 750 ml of hot vegetable broth
  • 125 ml of dry white wine
  • 2 tablespoons of olive oil
  • 50 grams of Parmesan cheese
  • 2 tablespoons of butter
  • Salt and pepper to taste
  • Fresh parsley, finely chopped (optional, for garnish


  1. Heat the olive oil in a large pan over medium-high heat. Add the onion and sauté until translucent, about 2-3 minutes. Then add the garlic and sauté for another 1 minute.
  2. Add the risotto rice to the pan and stir for 1-2 minutes until the rice grains become translucent and glossy.
  3. Pour the white wine into the pan and stir until the wine is almost fully absorbed by the rice.
  4. Begin adding the hot vegetable broth, one ladleful at a time, and stit regularly. Only add more broth when the previous amount is almost completely absorbed. Continue this process for about 18-20 minutes, or until the rice is tender and has a creamy texture.
  5. Add the pieces of smoked salmon to the risotto and gently stir to evenly ditribute them. Let the salmon cookfor a few minutes until it's heated through.
  6. Stir in the grated Parmesan cheese and butter to make the risotto even creamier. Season the risotto with salt and pepper to taste.
  7. Serve the smoked salmon risotto immediately, garnished with fresh parsley if desired.

Experience the exquisite blend of smoked salmon and creamy risotto, enjoy!