June 16, 2013, Cooking, Cuisines, Fish & Seafood, Food, Hobbies & Leisure, Italian Cuisine, Macerata, Marche, Meat & Seafood Recipes, Meat & Seafood Recipes, Mediterranean Cuisine, Primi piatti, Recipe, Recipes

Risotto with smoked salmon and peas

Risotto con salmone 
This risotto with smoked salmon and peas was part of an unbelievably lavish antipasti served at one of the best fish restaurants I have ever visited.

When we visit a new city in Italy and go out looking for a place to eat, we always stop locals of about the same age and background in the street and ask for advice. Their recommendations never fail. In Civitanova Marche a shopkeeper and his wife suggested Vai Mo’ as the best restaurant in town, and it turned out to be one of the finest restaurant experiences I have ever had.

Vai Mo’ looks like (an is) a large family pizzeria in an uninviting concrete block, but behind the dull exterior there is a large, crowded dining room, where you can have both pizza and fish. We tried one of their 18 euro fish antipasti and should have been warned that it was a full meal for two with starters, soup, risotto and huge plates of snails and lobsters. Amazing. One of the antipasti courses was a jet black risotto with smoked salmon, which has become a new homemade fast-food favourite.

Ingredients
1 shallot
1 clove of garlic
200 g fresh salmon
300 g risotto rice (arborio)
50 g smoked salmon
100 peas
1 glass white wine
Fish soup, olive oil, salt, pepper
1 tbsp parmesan
Chives

Preparation
Peel and dice the shallot finely
Remove the skin from the fresh salmon and cut it is small pieces
Fry the fresh salmon in olive oil for a few minutes. Then put the salmon aside for later.
Add more oil to the saucepan and fry onions and garlic lightly.
Add the rice to the pan and fry while stirring
Bring fish soup – or plain water or vegetable broth – to the boil.
Pour a glass of white wine over the rice and let it absorb
Pour boiling soup or broth over the rice every time they start to turn dry and stick to the pan.
Continue the process until the rice are just about al dente.
Shell the peas and add them to the rice.
Stir in a spoonful of grated parmesan along with the fresh fried salmon and diced smoked salmon.
Serve the risotto with smoked salmon with a green topping of finely cut chives.

If you like risotto with smoked salmon you might also want to try
Salmon rillettes
Salmon Ceviche recipe
Baked salmon with herbs

risotto with smoked salmon and peas

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6 Comments

June 18, 2013 12:35 am

Leigh

I make fettuccine with smoked salmon and peas and will now have to try this risotto version.

June 18 2013 20:02 pm

admin

It's good and easy when you are in a hurry. And I love the fact that is uses both smoked salmon and fresh fish.

August 6, 2013 4:43 pm

Mary Frances @ LOVE – the secret ingredient

I’m sure your version is even better than the restaurants! Funny how it typically works out that way :) Just needed it for the inspiration!

August 06 2013 18:20 pm

admin

Right - To me the best restaurant meals will always inspire a diy copy.

September 2, 2013 11:51 pm

Adri

What a beautiful dish!

September 08 2013 19:27 pm

admin

Thanks Adri - I try to make my recipes appetizing for the eyes also.

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