Easy Sicilian Salmon Risotto For Comforting Your Taste Buds

Sicilian salmon risotto always comes to my mind when I think of pure, soft, and comfort food. The citrusy flavor with salmon and risotto rice is my favorite divine combination that I never refuse to eat every single day!

Whenever I am in the mood for cooking southern Italian food, Sicily salmon risotto from the world-famous cuisine city comes to mind. It is known for its lemony and zesty flavors. The salmon chunks are combined with the risotto rice and a lot of lemon juice and zest. The consistency of risotto is made with the vegetable stock base, but it is adaptable, as you can use chicken stock. The taste is so delicious that my sister said after taking a bite. “Ah-a Emily, it’s absolutely a restaurant style mouth drooling meal. Please fill my plate to the top”. 

Why Will You Love This Recipe

• Comforting Taste: One thing I love about this recipe is that it melts in my mouth the moment it slips into my mouth. 
• Healthy and Nutritious: I am always finding ways to make meals healthy and nutritious. Often, people think that you can’t make a meal tasty with nutrition, but this recipe is the denial letter to these rumors. It is packed with omega-3, healthy fats, protein, citric acid, and nutrients. You can sear the salmon in oil, but I prefer the boiling method, as I have used butter in risotto preparation. 
• Quick Meal: Preparation only takes 35 minutes, so it is simple. You can make the classic Italian (Sicilian) risotto at home in no time.
• For Adults and Kids: The recipe is loved by adults and kids.

Ingredients

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• Butter: Take unsalted. 3 tablespoons are enough.
• Onion: Take a medium white onion that is finely chopped. Use shallot or leek. Avoid using red onions.
• Risotto rice: Take a cup of arborio rice. However, Carnaroli or Vialone Nano can also be used for creamy risotto. 
• Citrus flavors: Take 2 tablespoons of lemon juice and a tsp of lemon zest. The lemony flavor will work like magic with salmon. There are other rice but these mentioned will work the best. 
• Vegetable stock: The ratio of stock/broth to rice will be 3:1. If you are taking a cup of arborio rice, then 3 cups of vegetable oil are perfect. You can adjust the small difference by adjusting the consistency.
• Salmon: The best choice is 150g of fresh, flavorful salmon with a distinctive flavor. Avoid smelly salmon.
• Salt and pepper: For sprinkling and flavoring. 
• Arugula: Half a cup of it is totally optional. You will love the taste of rocket (arugula) the most.  

Instructions

1.Boil the salmon

Boil the salmon fillet in hot water for about 5-6 minutes over medium heat.  Once the boiled salmon changes color, separate the salmon and roughly break it into bite-sized chunks. 

2.Sauté the Onions

Melt the butter in a pan over medium-low heat. Add the chopped onion and cook until it is soft and translucent (not brown).

3.Toast the Risotto Rice

Toast the arborio rice with soft onion for about 2 minutes or until rice changes color and each grain of rice is coated in butter. 

4.Put the Secret Citrus Flavors from Sicily

Squeeze the twist of lemon juice and lemon zest to deglaze the rice. Tie the citrus flavor and rice in a knot to lock the Sicilian flavor.  

5.Cook rice in vegetable stock to shape it into risotto

Add vegetable stock to rice in batches, stirring in between until the rice absorbs all the stock. Sprinkle some salt and pepper in the risotto for the perfect flavor. Simmer the rice in vegetable stock until all the stock is absorbed by the rice and it turns into a soft, comforting risotto. It will take 15-20 minutes for the stock to absorb all the rice and become a risotto. 

6.Unite the Salmon and Risotto

Add the salmon to the prepared risotto and combine it well. 

7.I Love the Rocket in My Risotto

In the final step of Sicily salmon risotto, I love to add my favorite ingredient, rocket (arugula). It is the best part of my recipe. It adds a beautiful color and fresh taste to my risotto. It is totally optional. If you don’t like it, just skip this part and

enjoy your salmon lemon risotto without it. 

Variation and Substitutions

• Add parmesan cheese or Pecorino Romano for cheesy risotto.
• Add a quarter cup of peas while cooking the risotto rice.
• Smoked salmon can be used in this recipe.
• The best choice is vegetable stock. Low-sodium chicken broth can also be used. I would not prefer beef stock.
• Arborio short-grain rice has a starch content that gives the risotto its characteristic texture.  Carnaroli or any risotto rice can be used. Long-grain rice can’t be used for risotto. However, quinoa can be used for risotto.
• You can choose the onion. Red onion is usually avoided because of its color, but you can use shallots or leeks. 

Expert Tips

• Cook the salmon separately. This will help arrange the salmon and avoid overcooking. It also prevents the salmon from drying out. 
• Taste the rice and check whether it is cooked through, and adjust the time accordingly. If the Risotto turns dry, add the stock or water. If there is more liquid, cook until the right consistency is achieved. 
• Add your favorite additions like peas, pepper, beans, cheese, or seasonings. 
• Stir the rice frequently while cooking to avoid the rice sticking to the bottom of the pot.  
• The secret to a perfect risotto is slow cooking and the gradual addition of stock. 

Storage Suggestions

Risotto can be kept in the refrigerator in an airtight container for 3-4 days. I would not recommend freezing because the soft, creamy texture may be lost by long-term freezing. If you are willing to freeze, then freeze for up to a month, but skip the salmon. Reheat it in a microwave or stovetop. When reheating the frozen Sicily salmon risotto, prepare the salmon fresh, then combine and serve. 

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