Brown Butter lemon Risotto with Salmon
This lemon risotto with brown butter is so good. The risotto is not only creamy, buttery, and rich, but also soft, bright, and slightly acidic. The process of making risotto takes practice and patience. The trick to making the perfect risotto is to toast the grains before adding the shallots or onions and white wine. Toasting the risotto brings out a nutty flavor and an aroma that adds more depth. The salmon is pan fried until the skin is nice and crispy and the flesh has a quick sear. If you don't like salmon skin then you can remove it easily by quickly flashing the salmon skin side down in the pan for one minute. The salmon is then garnished with fried Calabrian chili to add some heat and sweetness. This dish is great for any night. I recommend accompanying with white wine and a good book.
When making any meal, it is important to season in layers. What I mean by this is adding a pinch of salt every time a new ingredient is added to the cooking process. For example, in this dish we start with olive oil, shallots, and risotto in a pot. Once these are all added, we will season with a pinch of salt. Next, we will add water and warm vegetable stock. Each time we add the stock and water mixture, we add another pinch of salt. It is also very important to make sure to taste as you go. Risotto can be tricky, and tasting along the way will make sure you're are not over seasoning or over cooking the rice.
Prep Time: 10 minutes
Cook Time: 35 minutes
2 4 oz salmon fillets
8 oz risotto rice
8 oz warm water
8 oz vegetable stock
1 shallot, brunoise
2 tbsp unsalted butter
4 oz sweet white wine
2 tbsp EVOO
Turn burner on high. In a pasta pot or pan with a high lid, add olive oil, shallots, and risotto and begin too lightly toast. Season with a small pinch of salt.
In a separate pot add the water and vegetable stock and bring to a boil.
Once the risotto starts to lightly brown, add the white wine and reduce the heat to medium. Season with a small pinch of salt. Fully cook the alcohol out of the wine.
Add the warm water and stock mixture one-to-two ounces at a time. Slowly stir the risotto as you add the mixture. Add the salt pinches at a time to taste.
Make sure to wait until all of the liquid is absorbed before adding more. This process should take about 25 minutes.
When the risotto is almost fully cooked begin sautéing the salmon in a separate pan.
While salmon is cooking, begin to brown the butter in a sauce pot.
Once the salmon is fully cooked, plate the risotto in a bowl, and pour over the brown butter. Garnish with fried, thinly sliced Calabrian chiles.