This special salmon risotto recipe heralds in Spring with seasonal flavors — and a rich dose of color, with the addition of a vibrant green pea and spinach puree. The finished dish is delicate in flavor, but gives you the satisfaction of a hearty meal.
It’s a meditative dish to make when you want to wind down after a long week, as you’ll need to practice a little patience as you prepare the risotto. Stirring the rice so that it cooks gradually is the key to getting optimal creamy texture. The addition of the parmesan rind adds a depth of flavor that I adore in dishes like this.
What is arborio rice?
Arborio rice is an Italian short grained rice. Unlike other rices, arborio has the ability to absorb more liquid. While cooking, the rice grains maintain a pleasant chew, but they release some starch as they cook. This results in a creamier, more lush consistency that makes it perfect for risotto.
Already a risotto lover? Try WAC’s recipe for Creamy Dungeness Crab Risotto with Corn and Scallions.
Don’t have arborio or not quite ready to commit to making risotto? Try this WAC Salmon Fried Rice with Garlicky Cucumbers recipe.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.