Risotto with Fresh Salmon and Lemon Zest

A delicious risotto recipe, requiring some special techniques. Enhance the delicate taste of salmon with aromatic butter and some haute cuisine lemon zest!

Ingredients (for 2)

  • 1 fresh salmon fillet (about 5 oz.)
  • 1 cup white rice
  • 1/2 lemon
  • 4 cups vegetable stock
  • 1 tsp marjoram
  • 1 tsp thyme
  • 2 tbsp butter
  • 1/2 cup white wine
  • 1 shallot
  • 2 tbsp olive oil
  • salt


  • Prepare the aromatic butter: finely chop the herbs (marjoram and thyme), wash, peel and grate the lemon zest, and warm the butter at room temperature; combine butter, herbs, salt and lemon zest with the help of a teaspoon and set aside
  • Clean the salmon (if needed) by cutting and removing the skin and bones
  • Take a deep saucepan and bring the vegetable stock to a boil, adding the fish skin and salmon scraps (if any)
  • In the meantime, heat the olive oil in a large skillet and add the salmon (coarsely chopped); stir fry for 3 minutes at very high temperature until browned and set aside in a plate
  • Add the shallots (sliced) to the skillet and sauté for 3 minutes
  • Add the rice and stir to coat with the oil, then toast it until warm (about 2 minutes) at high temperature
  • Add white wine, and stir continuously over medium heat until absorbed (about 3 minutes)
  • Add hot stock in small quantities (strain it in a colander to remove the skin and fish bones), simmer and stir until absorbed
  • Continue in this manner, adding hot stock and stirring continuously
  • Just a minute before the rice is done, stir in the salmon
  • When the rice is ready, but remains slightly firm to the bite, remove from the heat, add the aromatic butter and stir rapidly to make it creamy
  • Let it rest for a couple of minutes and then serve!

Tips from the Chef

  • You can top the risotto with fresh chives for a great presentation
  • When peeling the lemon, avoid cutting the white part as it is quite bitter
  • Use the Italian rice variety “Carnaroli” for best results
  • Save the remaining aromatic butter in the fridge for future recipes (will keep a couple of weeks)!