Why You’ll Love This Recipe
- Minimal washing up: This risotto is prepared in a single pan. The salmon cooks on a piece of foil in the air fryer or oven, leading to minimal cleanup—perfect for those busy days!
- Umami bomb: Umami is one of the five fundamental tastes, characterized as a savory flavor found in ingredients like mushrooms and parmesan. This dish is rich in that distinctive umami, enhancing the overall depth and richness.
- Meal-prep friendly: Risotto is fantastic for meal prep. You can prepare a large batch, store it in the fridge or freezer, and microwave it when needed. If you want more risotto recipes, try my ‘nduja risotto with chorizo and cherry tomatoes!
Ingredients & Substitutions
Arborio rice: This short-grain rice variety is known for its high starch content, which makes it perfect for creating creamy risotto. You can substitute it with Carnaroli rice for a similar texture. Alternatively, opt for orzo (a pasta shaped like rice), which cooks in about a third of the time, as seen in my tomato orzotto and asparagus orzotto recipes.
Salmon fillet: This recipe features boneless, skin-on salmon fillets cooked in the air fryer or oven, lightly drizzled with olive oil and seasoned with paprika. If you’re seeking plant-based options, consider using roasted butternut squash or courgette. Alternatively, you could use a good vegan salmon alternative.
Stock cube: To add flavor to the risotto, use either vegetable, chicken, or fish broth, or simply combine a stock cube with approximately 1.2L of boiling water.
Portobello mushrooms: A robust, mature version of the common button mushroom, Portobello mushrooms add a hearty flavor and texture. If unavailable, any flavorful mushroom variety will suffice. For mushroom enthusiasts, my 15-minute creamy mushroom udon is a must-try!
Parmesan cheese: We use parmesan for an added punch of umami and saltiness. Pecorino cheese can be a suitable substitute, and for a vegan alternative, you can opt for plant-based hard cheese or nutritional yeast.
Herbs and paprika: A blend of dried herbs (oregano, thyme, parsley) and smoked paprika enriches the flavor profile of this mushroom and salmon risotto.
Refer to the recipe card below for a complete ingredient list.
Recipe Variations
Different seafood:
If you prefer a different seafood option, try substituting salmon with prawns. Add them to your risotto about 5 minutes before it’s finished cooking.
More veggies:
For those looking to incorporate more vegetables, consider adding courgettes, asparagus, broccoli, or butternut squash.
Cheesy goodness:
For a nostalgic touch, consider adding mozzarella to your risotto five minutes before serving. This creates a deliciously stringy texture that adds to the enjoyment!
Step-by-Step Instructions With Photos
Step 1: Heat a non-stick frying pan over medium heat, adding 2 tablespoons of olive oil. Stir in chopped garlic, onion, herbs, and spices, cooking for 5 minutes until the onions soften.
Step 2: Add the sliced mushrooms and arborio rice, stirring well. Season with salt and pepper.
Step 3: Crumble the stock cube and mix it into the risotto. Gradually add approximately 1.2L of boiling water while stirring frequently to prevent sticking. This mixture should take about 30 minutes to cook.
Step 4: Place the salmon on foil, folding the edges to create a bowl. Drizzle with oil and season with salt, pepper, and paprika. Cook in the air fryer for 10 minutes at 160°C (350°F) or in a preheated oven for 15 minutes at 180°C (355°F).
Step 5: When the salmon is ready (it’s fine if it’s slightly pink in the center), flake it gently and place it atop the risotto. Garnish with chopped chives and grated parmesan.
Top Tips!
- Sauté the Rice: Toast the rice in the olive oil, onion, garlic, and spices before adding liquid to enhance its nutty flavor.
- Wine Enhancement: Optional, but you can deglaze the pan with a splash of white wine after toasting the rice for added acidity and depth.
- Keep it Hot: Maintain a simmer, not a boil, and keep the broth warm before adding it to ensure even cooking.
What To Do With Leftovers
Storage:
Cool Quickly: Allow the leftover risotto to cool rapidly to room temperature.
Refrigerate Promptly: Place the cooled risotto in an airtight container and consume within 3 days for optimal freshness.
Freezing:
Portion Control: Divide risotto into individual portions for easier reheating.
Use Freezer Bags or Containers: Store the risotto in airtight freezer bags or containers, trying to eliminate as much air as possible.
Label and Date: Clearly label containers with the preparation date to keep track of freezing time.
Freeze Quickly: Freeze the risotto as fast as possible to preserve texture.
Reheating:
Thaw Properly: If frozen, defrost risotto in the refrigerator overnight or use the microwave’s defrost setting.
Stovetop Reheating: For smaller portions, reheat in a saucepan over low to medium heat, adding broth or water as needed to restore creaminess.
Microwave Reheating: Cover with a damp paper towel and microwave in short intervals, stirring in between, until heated through.
Avoid Overcooking: Gently reheat to prevent the risotto from becoming mushy.
Repurposing Leftover Risotto:
Arancini: Form cold risotto into balls, coat in breadcrumbs, and deep-fry or bake to make delicious arancini.
Risotto Cakes: Shape cold risotto into patties and pan-fry until crispy. Serve as a side or main dish.
Stuffed Vegetables: Use leftover risotto to fill bell peppers, mushrooms, or other vegetables before baking.
Soup Addition: Stir leftover risotto into hot soup to add creaminess and flavor.
FAQs
Can I use any type of salmon for the risotto?
Yes, various types of salmon can work. For a mild flavor, fresh or cooked salmon fillets are ideal, while smoked salmon can impart a distinctive flavor.
Can I use pre-cooked or leftover salmon in the risotto?
Definitely! Leftover cooked salmon can be flaked into the risotto during the last few minutes of cooking to prevent overcooking.
How do I prevent the risotto from being too dry or too soupy?
Gradually add liquid, allowing the rice to absorb it before adding more. Adjust consistency towards the cooking’s end by incorporating more broth or water as necessary.
Can I make this risotto ahead of time?
While fresh risotto is preferred, you can prepare components in advance, partially cooking the rice and finishing just before serving to maintain its creaminess