Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as RISOTTO ZAFFERANO E SALMONE, NOCI TOSTATE E TZEST DI LIMONE

Saffron Risotto with Smoked Salmon, Toasted Walnuts, and Lemon Zest

Name: Saffron Risotto with Smoked Salmon, Toasted Walnuts, and Lemon Zest
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 1 cup Carnaroli rice (about 200 grams); 7 oz smoked salmon (about 200 grams); 1 shallot; 1 lemon; 1/4 cup dry white wine (about 60 ml); as needed Olive oil,; as needed White pepper,; as needed Dill,; as needed Salt,; 1 tablespoon butter; 1/4 cup walnuts (about 20 grams); 1 packet saffron; Vegetable broth

Martano's kitchen @martanoskitchen

Roma

I love making risotto and using it as a canvas, thinking not just about flavor but also about color. Colors give you a sense of the taste even before you try it. Today, the yellow of the saffron pairs with the pink of the salmon, complemented by the green of the dill I used to flavor both the broth and the salmon. The subtle base of the dish needed something to highlight the contrasts, and the toasted walnuts added depth to the plate.

A risotto is like an interactive painting—you can look at it, smell it, and of course, enjoy it.

Martano's kitchen @martanoskitchen

Roma

A risotto is like an interactive painting—you can look at it, smell it, and of course, enjoy it.

Saved

Ingredients

20 min

Serves 2 servings

1 cupCarnaroli rice (about 200 grams)
7 ozsmoked salmon (about 200 grams)
1shallot
1lemon
1/4 cupdry white wine (about 60 ml)
as neededOlive oil,
as neededWhite pepper,
as neededDill,
as neededSalt,
1 tablespoonbutter
1/4 cupwalnuts (about 20 grams)
1 packetsaffron
Vegetable broth

Saved

Steps

20 min

1

Start by making a good vegetable broth, prepared however you prefer.
2

Next, move on to the risotto. Finely chop the shallot and sauté it well in a large pan with a drizzle of olive oil. Add the rice and toast it, then deglaze with the wine. Once the alcohol has evaporated, begin adding the hot broth a little at a time.
3

Meanwhile, in two bowls, marinate the salmon with olive oil, lemon juice, chopped dill, and white pepper. Place two-thirds of the salmon in one bowl (this will be cooked) and the remaining third in the other bowl (this will be served raw).
4

When the rice is about two-thirds cooked, add the saffron and continue cooking. Meanwhile, toast the walnuts in a small pan without any added fat (it's okay if they get a little charred!). Once toasted, place them in a colander and rub them with your hands to remove the skins and any small bits, then set aside.
5

About 3 minutes before the rice is done, add the marinated salmon for cooking and cook until finished. Adjust with salt and white pepper, then turn off the heat and stir in the butter and, if needed, a small ladle of broth.
6

To serve, spread the risotto in a thin layer on a flat plate, then top with the marinated raw salmon, chopped toasted walnuts, lemon zest, and a few sprigs of dill. Enjoy!