Salmon risotto is a delicious and easy dish that you can enjoy for any meal of the day. It’s creamy, cheesy, and full of protein and vegetables. It’s also a great way to use up leftover or canned salmon if you have any.
In this article, I’m going to show you how to make a salmon risotto recipe in Mary Berry style, with some tips and tricks to make it perfect every time. You’ll learn how to prepare the ingredients, cook the rice, and add the salmon and peas.
You’ll also find some variations and substitutions that you can try to customize your risotto according to your preferences and dietary needs.
What is Mary Berry’s Salmon Risotto Recipe?
Mary Berry’s salmon risotto recipe is a creamy and cheesy dish made with rice, fish stock, white wine, fennel, garlic, peas, lemon juice, salmon, crème fraîche, tarragon, and Parmesan cheese. It is a simple and easy recipe that you can make in one pan in less than an hour.
So, let’s get started!
To make Mary Berry’s salmon risotto recipe, you will need the following equipment:
- A large frying pan
- A saucepan
- A measuring cup and spoons
- A knife and a cutting board
- A cheese grater
- A juicer or a fork
Why You Should Try This Recipe
You should try this recipe for salmon risotto because:
- It is delicious and satisfying. The risotto has a rich and creamy texture, and a savory and tangy flavor from the cheese, wine, and lemon juice. The salmon and peas add protein and freshness to the dish.
- It is easy and quick. The risotto is not difficult to make, and it doesn’t require many ingredients or steps. You can use leftover or canned salmon if you want to save time.
- It is versatile and adaptable. You can customize the risotto with different cheeses, creams, fish, vegetables, and seasonings to suit your taste and dietary needs.
How to Prepare the Ingredients
The ingredients for this recipe are simple and easy to find. You will need the following:
- 750 ml (1 pint 6 fl oz) of hot fish or vegetable stock
- 2 tbsp of sunflower oil
- 1/2 fennel bulb (or 1 small bulb), trimmed and finely chopped
- 2 garlic cloves, crushed
- 225 g (8 oz) of arborio or risotto rice
- 300 ml (10 fl oz) of dry white wine
- 150 g (5 1/2 oz) of frozen petits pois
- 1/2 lemon, juice only
- 2 x 150 g (5 1/2 oz) of salmon fillets, skinned and thinly sliced
- 3 tbsp of full-fat crème fraîche
- 3 sprigs of fresh tarragon, coarsely chopped
- 30 g (1 oz) of Parmesan, grated, plus extra for sprinkling
- Salt and freshly ground black pepper
- 50 g (2 oz) of pea shoots, to garnish (optional)
Here’s how to prepare the ingredients:
- Pour the stock into a saucepan and keep warm over a low heat.
- Cut the fennel bulb in half and remove the core. Then chop it finely with a knife or a food processor.
- Peel and crush the garlic cloves with a garlic press or a knife.
- Measure the rice with a measuring cup and rinse it under cold water to remove any excess starch.
- Measure the wine with a measuring cup and set aside.
- Cut the lemon in half and squeeze out the juice with a juicer or a fork.
- Cut the salmon fillets into thin slices with a sharp knife and season them with salt and pepper.
- Measure the crème fraîche with a measuring spoon and set aside.
- Chop the tarragon leaves with a knife or scissors and set aside.
- Grate the Parmesan cheese with a cheese grater and set aside.
How to Cook the Rice
The rice is the main component of your risotto, and it should be cooked until it is al dente, which means firm but not hard. You will need to stir it constantly and add hot stock gradually to create a creamy texture.
Here’s how to cook the rice:
- Heat the oil in a large frying pan over medium-high heat.
- Add the fennel and fry for about 4 minutes, or until softened, but not browned, stirring often.
- Add the garlic and rice and fry for a minute, stirring constantly, until the grains of rice are coated in the oil.
- Pour the wine into the stock, stir, and bring to a gentle simmer.
- Add a ladleful of the hot stock mixture to the rice and simmer, stirring continuously. Wait until the stock is almost fully absorbed before adding the next ladleful.
- Continue to add the stock, a ladleful at a time, and cook the risotto for 15–20 minutes, or until you are left with about 250 ml (9 fl oz) stock in the saucepan and the rice is nearly cooked.
How to Add the Salmon and Peas
The salmon and peas are what make your risotto delicious and nutritious. They add color, flavor, and texture to your dish. You will need to add them towards the end of the cooking process, so they don’t overcook or lose their freshness.
Here’s how to add the salmon and peas:
- Add the petit pois and lemon juice to the rice. Ladle in some of the remaining stock and keep stirring for a couple of minutes.
- Add the salmon slices, crème fraîche, tarragon and Parmesan. Stir and continue to cook until the salmon is done to your liking.
- Season to taste with salt and pepper and serve immediately, sprinkled with extra parmesan and garnished with pea shoots.
How to Serve and Store Salmon Risotto
Salmon risotto is a hearty and satisfying dish that you can enjoy on its own or with a green salad, some bread, or some fruit for a balanced and delicious meal.
You can store the leftover risotto in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months. To reheat it, you can either microwave it for a few minutes or bake it in a 180°C (160°C fan) oven for 15 to 20 minutes or until warmed through.
Variations and Substitutions for Salmon Risotto
One of the best things about risotto is that you can customize it with different ingredients and flavors. Here are some ideas for variations and substitutions that you can try:
- You can use any type of cheese that you like, such as cheddar, Swiss, feta, or goat cheese.
- You can use any type of cream that you have, such as half-and-half, milk, or sour cream. Just keep in mind that the lower the fat content, the less creamy and rich your risotto will be.
- You can use any type of fish that you prefer, such as tuna, trout, or cod. You can also use smoked salmon for a more intense flavor.
- You can use any type of vegetable that you like, such as spinach, asparagus, mushrooms, or zucchini. Just make sure to cook them first to remove any excess moisture.
- You can add some herbs or spices to your risotto, such as dill, parsley, basil, thyme, nutmeg, or paprika.
Here are some frequently asked questions about salmon risotto recipe Mary Berry:
Can I make salmon risotto without wine?
Yes, you can make salmon risotto without wine if you want to avoid alcohol or don’t have any on hand. You can simply replace the wine with more stock or water. However, keep in mind that the wine adds some acidity and flavor to your risotto, so you may want to add some extra lemon juice or vinegar to balance it out.
Can I make salmon risotto without fennel?
Yes, you can make salmon risotto without fennel if you don’t like it or can’t find it. You can either omit it altogether or substitute it with another aromatic vegetable such as onion, leek, celery, or carrot. Just make sure to chop them finely and cook them until soft before adding the rice.
Can I make salmon risotto in a rice cooker?
Yes, you can make salmon risotto in a rice cooker if you want to save some time and effort. You will need to follow these steps:
- Add the oil, fennel, garlic, rice, wine, stock, salt, and pepper to the rice cooker pot and stir well.
- Set the rice cooker to cook mode and let it cook until the liquid is absorbed and the rice is tender.
- Add the peas, lemon juice, salmon, crème fraîche, tarragon, and Parmesan and stir well.
- Set the rice cooker to warm mode and let it sit for 10 minutes before serving.
How do I know when the salmon risotto is done?
You can tell when salmon risotto is done by tasting a spoonful of rice. It should be al dente, which means firm but not hard. It should also be creamy but not soupy. The salmon should be cooked through but not dry.
Salmon risotto recipe Mary Berry is a simple yet delicious recipe that you can make at home with minimal ingredients and effort. It’s perfect for any occasion, whether it’s a family dinner, a date night, or a cozy night in.
It’s also a great way to use up leftover or canned salmon if you have any. You can easily customize it with different cheeses, creams, fish, vegetables, and seasonings to suit your taste and preferences.
I hope you enjoyed this recipe and learned how to make salmon risotto recipe Mary Berry style. If you have any questions or comments, feel free to leave them below. I’d love to hear from you!
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