How to Cook Smoked Salmon and Courgette Risotto

Very flavorful and tasty risotto! For this one the quality of the ingredients, especially the salmon is key to the quality of the outcome!

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How to Cook Smoked Salmon and Courgette Risotto Recipe
29 Steps
Ingredients
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1
Using a peeler cut 3-4 lengthwise strips off the skin of one courgette

Using a peeler cut 3-4 lengthwise strips off the skin of one courgette

2
Set them aside, we will use them to garnish

Set them aside, we will use them to garnish

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3
Cut the courgettes in halves lengthwise

Cut the courgettes in halves lengthwise

4
And again, to have fourths lengthwise

And again, to have fourths lengthwise

5
Using the knife remove the central white part and set aside, we will use it later

Using the knife remove the central white part and set aside, we will use it later

6
Cut each quarter in half again. You should have now 8 piecer per courgettes, lengthwise, without the central soft part

Cut each quarter in half again. You should have now 8 piecer per courgettes, lengthwise, without the central soft part

7
Dice it up to even cubes

Dice it up to even cubes

8
Chop half of the onion and add it to a pan with some olive oil and a splash of water

Chop half of the onion and add it to a pan with some olive oil and a splash of water

9
When the onion becomes translucent add the diced courgette in, lower the heat and roast evenly and gently, adding water if too dry but not too much to don't spoil then

When the onion becomes translucent add the diced courgette in, lower the heat and roast evenly and gently, adding water if too dry but not too much to don't spoil then

10
Now take the skin and cut it in 5mm wide strips

Now take the skin and cut it in 5mm wide strips

11
12
Using two spatula clamp it and cook for about a minute in the boiling stock (that you have aside and will need later). If you want to make it yourself check how to among my other guides

Using two spatula clamp it and cook for about a minute in the boiling stock (that you have aside and will need later). If you want to make it yourself check how to among my other guides

13
Set aside and let drain and cool down

Set aside and let drain and cool down

14
Now take back the soft white parts you removed earlier

Now take back the soft white parts you removed earlier

15
And dice them up as finely as you can, or until bored ;)

And dice them up as finely as you can, or until bored ;)

16
These are your nicely roasted courgettes. Make sure to not overcook them at this point. Set aside.

These are your nicely roasted courgettes. Make sure to not overcook them at this point. Set aside.

17
Chop up the other half of the onion and add it to a pan with some olive oil

Chop up the other half of the onion and add it to a pan with some olive oil

18
When the onion becomes translucent add the raw rice to toast it

When the onion becomes translucent add the raw rice to toast it

19
Nicely toasted but not burnt

Nicely toasted but not burnt

20
Add about 2/3 of the stock

Add about 2/3 of the stock

21
When it starts boiling again add the chopped white parts of courgettes

When it starts boiling again add the chopped white parts of courgettes

22
In the meantime take your smoked salmon

In the meantime take your smoked salmon

23
Cut it roughly into 3cm x 1cm strips

Cut it roughly into 3cm x 1cm strips

24
When the original stock is mostly evaporated add the courgettes to the pan

When the original stock is mostly evaporated add the courgettes to the pan

25
Add the milk as well. Stir and keep cooking, add salt and pepper to taste. Be careful, this always depends on how flavored your stock is. Add more stock if needed.

Add the milk as well. Stir and keep cooking, add salt and pepper to taste. Be careful, this always depends on how flavored your stock is. Add more stock if needed.

26
When the risotto is almost cooked and starts drying turn off the heat and add the salmon.

When the risotto is almost cooked and starts drying turn off the heat and add the salmon.

27
Stir well and let rest for 5 minutes to allow the rice to finish cooking and absorb the liquids/release amid. If you want extra creaminess add some butter or shave some parmesan in. I did the latter.

Stir well and let rest for 5 minutes to allow the rice to finish cooking and absorb the liquids/release amid. If you want extra creaminess add some butter or shave some parmesan in. I did the latter.

28
Plate. Shave some more parmesan and add the courgette peel on top to garnish.

Plate. Shave some more parmesan and add the courgette peel on top to garnish.

29
Enjoy!

Enjoy!

Ingredients

2 Courgettes 
200 Grams Smoked salmon 
150 Grams Arborio rice 
1.50 Liters Vegetable stock 
1 Onion 
100 Milliliters Milk 
Salt 
Pepper 
Olive oil 
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