Smoked Salmon Risotto with Crème Fraîche
This Smoked Salmon Risotto features creamy arborio rice spiked with crème fraîche and flecked with fresh dill and ribbons of smoked salmon.
Equipment
- 1 Large pot
- 1 Large, deep skillet
- 1 non-stick skillet
Ingredients
- 1 litre (4 cups) fish stock I used halibut
- 2 tbsp olive oil
- 3 shallots halved and sliced
- ½ cup dry white wine
- 1 cup arborio rice
- 2 large eggs
- ⅓ cup crème fraîche
- 1 tsp white vinegar
- 100g (3.5oz) smoked salmon chiffonade
- ¼ cup fresh dill finely chopped
- 1 tbsp Dijon mustard heaping
- ½ lemon juiced
- 1 mini cucumber julienned
- microgreens for sprinkling
Instructions
- Pour the fish stock into a large pot and place it over high heat on the back burner of your stove. Bring the stock to a boil, then reduce to the barest simmer.1 litre (4 cups) fish stock
- On the front burner, place a large, deep skillet. Pour in the olive oil and heat until shimmering. Add the shallots and a healthy pinch of salt. Sauté over low heat until translucent.**2 tbsp olive oil, 3 shallots
- Pour in the arborio rice and increase the temperature to medium. Toast the rice until it begins to crackle and smells faintly nutty. Pour in the wine and reduce the heat all low as it can go. Stir until the wine disappears.1 cup arborio rice, ½ cup dry white wine
- Start adding a couple of ladles worth of the simmering stock to the rice. Stir the rice frequently over low heat until the stock is absorbed. Repeat until all the stock has been integrated, this should take about 25 minutes. ***
- While the risotto is cooking, fill a non-stick skillet ¾ of the way up with water. Place it over high heat and bring it to a boil before reducing it to a simmer. Add the vinegar.1 tsp white vinegar
- Working with an egg at a time, crack the egg into a ramekin and set it aside. Using a spoon, create a vortex in the center of the simmering water. Bring the lip of the ramekin up to the center of the vortex and pour the egg in. Repeat with the remaining egg.2 large eggs
- Cover the skillet and poach for 3-4 minutes or until the whites are set and yolks are still runny. Remove the eggs with a slotted spoon and transfer them to a plate lined with a paper towel. Set them aside to drain.
- Your risotto should be done by now. Take it off of the heat and stir in the crème fraîche, smoked salmon, dill, Dijon mustard, and lemon juice. Taste and season with salt accordingly.⅓ cup crème fraîche, 100g (3.5oz) smoked salmon, ¼ cup fresh dill, 1 tbsp Dijon mustard, ½ lemon
- Divide the risotto across two bowls and top each with a poached egg and cucumber, and finish with microgreens and additional fresh dill. Serve immediately.microgreens, 1 mini cucumber
Notes
** Cook your shallots gently so they have enough time to express as much of their flavor as possible without browning or burning. We're building a base of flavor.
*** Resist the urge to increase the stove temperature. You want to give the rice the opportunity to be cooked in and absorb the stock, so you don't want to run the risk of cooking it off too quickly.