Smoked Salmon and Mushroom Risotto

Guten Appetit

Difficulty: Medium

Servings: 6

Preparation Time: 20 mins

Cooking Time: 20 mins

Download Recipe


Risotto Garnish
  • 400g​​​ of Carnaroli or Arborio Rice
  • 50ml of ​​​Cooking Oil
  • 200ml​​​ of Dry White Wine
  • 60g of ​​​White Onion - Chopped
  • 2L ​​​Chicken Stock
  • 2 tablespoons of ​​Softened Unsalted Butter
  • 400g​​​ of Smoked Salmon – Sliced into strips
  • 300g​​​ of Fresh Button Mushrooms - Sliced
  • 50g​​​ of Freshly Parmesean Cheese - Grated
  • 1 tablespoon of Chopped Italian Parsley
  • ​​Salt, to taste
  • White Pepper Powder, to taste
  • 10g​​​ of Sea Salt Crystal
  • 10g​​​ of Fresh Ground Black Pepper
  • 30ml of ​​​Extra Virgin Olive Oil


Step 1.

In a medium-heated pot, add oil and fry onions till they soften.

Step 2.

Add risotto, then coat it with oil. Deglaze with white wine thereafter.

Step 3.

Slowly add chicken stock. Stir occasionally to prevent stock from sticking to pot.

Step 4.

Increase heat to bring the gravy to a boil.

Step 5.

Gradually add more stock. Stir till you reach the desired cooking time as indicated on the packet, or when the stock has reached its desired texture.

Step 6.

Add sliced mushrooms, then cook for a minute.

Step 7.

Season with salt and pepper, then add butter to the stock and stir till it melts.

Step 8.

Scoop risotto onto the plate, then add smoked salmon when the rice is hot.

Step 9.

Garnish with cheese, parsley, olive oil, salt and ground pepper.

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