Risotto with Smoked Salmon, Robiola Cream, and Poppy Seeds
This delightful Risotto with Smoked Salmon, Robiola Cream, and Poppy Seeds offers a delicate blend of flavors and textures, making it a sophisticated dish for any occasion. The creamy robiola cheese and rich smoked salmon create a luxurious base, while the poppy seeds add a subtle crunch. Perfect for those who enjoy gourmet flavors with a light and creamy touch.
Category: Main Courses (Primi Piatti)
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Semolina Rice (or Arborio) | 320g |
| Shallot | 80g |
| Celery | 50g |
| Carrot | 50g |
| Vegetable Broth | 1L |
| Robiola Cheese | 180g |
| Fine Salt | to taste |
| Extra Virgin Olive Oil | 50g |
| White Wine | 50g |
| Smoked Salmon | 300g |
| Extra Virgin Olive Oil | 10g |
| Poppy Seeds | 2g |
Instructions:
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Prepare the Vegetables:
- Begin by cleaning and finely chopping the shallot, celery, and carrot. These will form the aromatic base for your risotto.
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Sauté the Aromatics:
- In a high-sided pan or large skillet, heat 50g of extra virgin olive oil over medium heat.
- Add the finely chopped shallot and sauté it until it becomes translucent and slightly golden.
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Add the Rice:
- Once the shallot is golden, add the semolina rice (or Arborio) to the pan and toast it lightly. Stir constantly to ensure the rice is evenly toasted and slightly opaque.
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Deglaze with Wine:
- Pour in the 50g of white wine, allowing it to evaporate and leave behind a fragrant base for the risotto.
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Cook the Rice:
- After the alcohol has evaporated, begin adding the hot vegetable broth, one ladle at a time. Stir the rice and allow each addition of broth to be absorbed before adding more. Continue this process until the rice is al dente and cooked through, which should take around 15-18 minutes.
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Prepare the Smoked Salmon:
- While the risotto is cooking, heat a drizzle of olive oil (10g) in a separate pan over medium-high heat.
- Cut the smoked salmon into bite-sized pieces and add it to the pan. Sauté for 2 minutes, allowing the salmon to slightly crisp on the edges. Remove the salmon from the pan and set it aside.
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Finish the Risotto:
- Once the risotto is cooked to perfection, taste it and season with salt as needed. Turn off the heat and stir in the creamy robiola cheese. The heat from the rice will melt the cheese, creating a smooth, rich cream that envelops the grains.
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Combine the Salmon:
- Gently fold the sautéed smoked salmon into the creamy risotto, making sure to distribute the fish evenly throughout.
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Garnish and Serve:
- Plate the risotto and sprinkle the poppy seeds over the top for a delicate crunch and a pop of color. Serve immediately while hot and creamy.
Tips for the Best Risotto:
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Broth: Use a high-quality vegetable broth for the best flavor. Homemade broth works wonders, but store-bought works too if you’re short on time.
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Rice: You can substitute semolina rice with Arborio rice if you prefer a more traditional risotto. Both provide the creamy texture you’re aiming for.
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Smoked Salmon: If you want a more intense smoky flavor, use wild-caught smoked salmon. The quality of the fish directly impacts the dish’s flavor.
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Robiola Cheese: This soft, creamy cheese is key for achieving the luxurious texture in your risotto. If you can’t find robiola, a good substitute would be a mild goat cheese or cream cheese.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 22g |
| Carbohydrates | 60g |
| Fat | 16g |
| Saturated Fat | 5g |
| Fiber | 3g |
| Sodium | 700mg |
| Cholesterol | 30mg |
Why You’ll Love This Risotto:
This creamy risotto is the perfect balance of richness and lightness, with the soft, melt-in-your-mouth texture of the rice complemented by the smooth robiola cheese. The smoked salmon adds a luxurious depth, and the poppy seeds provide a playful, crunchy contrast to the dish. Whether you’re preparing a special dinner for guests or treating yourself to something indulgent, this risotto is sure to impress.
