How to Make Yummy Pistachio and smoked salmon risotto

Pistachio and smoked salmon risotto. Pistachio and smoked salmon risotto If you've been following me for a while you'll know that I love smoked salmon! It goes perfectly with pistachio nuts #risotto #rice #italian #salmon. Risotto is always a good idea. Everybody likes it, it adapts to all seasons and with a few devices, everybody can make it perfectly. The following recipe is complitely outside the box, and it matches to the risotto a soft mousse of smoked salmon.

Try our hot-smoked salmon risotto recipe with lemon and dill. Risotto is such a versatile dish! There are countless ingredients you can add to the recipe and many ways of cooking it. You can have Pistachio and smoked salmon risotto using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pistachio and smoked salmon risotto

1. It's 350 g of risotto rice.
2. You need 100 g of smoked salmon, chopped.
3. You need 20 g of unsalted, peeled pistachio nuts.
4. You need of Small chopped onion.
5. It's of Olive oil.
6. You need 1-1.2 litres of hot stock.
7. Prepare to taste of Salt.
8. You need Knob of butter.
9. Prepare of Glug of white wine.

It is important that you add the salmon at the very last, and leave the risotto to sit for a few minutes off the heat, otherwise you risk losing all the flavour from the fish. It goes perfectly with pistachio nuts #risotto #rice #italian #salmon Miss Fluffy's Cooking. Plus, it's a great dish if you have small amounts of leftover cooked meat, fish or vegetables you want to use up. It is incredibly versatile; for instance, you could substitute ham for the smoked salmon or sugar snap peas for the asparagus.

Pistachio and smoked salmon risotto instructions

1. Sauté onion in some oil. When softened, add the rice. Cook the rice stirring constantly for 1-2 mins. Then add the wine and let it evaporate. Cook for another 1-2 mins.
2. Now add about 3/4 of the stock, should just be enough to cover the rice. Stir frequently following packet instructions. Total cooking time from now should be about 20 mins, adding more stock as necessary. With about 5 mins to go, add the salmon, I saved a little for decoration. Continue cooking.
3. Right at the end of cooking time add butter. Stir for 1-2 mins until creamy. Serve with a little salmon on top and a good sprinkle of pistachio nuts 😊.

Take half of the smoked salmon and chop it fine. Add to remaining butter and cream thoroughly. Take the other half of the smoked salmon and coarsely chop it. About two minutes before the rice has finished cooking, add the butter/salmon mixture and the coarsely chopped salmon. Stir for another two minutes, until thoroughly incorporated and creamy.