How to make Smoked Salmon Tarragon Risotto

How to make Smoked Salmon Tarragon Risotto

What could be better than a wonderful risotto to brighten your day on this dismal day? So, after a while, I decided I wanted to make something with smoked salmon, which pairs nicely with many regional foods even if it is not a typical Mediterranean dish.

The last time I made risotto, one of the foods I enjoy making the most whenever I am there, I mentioned that many people are intimidated to make it since it might look difficult. I can give you the advice to always use a 1:2 ratio. Use two cups of stock to make one cup of arborio rice. In addition, you need to create more liquid than is necessary depending on the type of rice you use. For the best risotto, arborio or carnaroli rice should be used.

I picked springtime ingredients that are in vogue and will give the Smoked Salmon Tarragon Risotto recipe a more seasonally appropriate and bright feel. The fish stock, which is the secret to a fantastic pasta sauce or risotto, should be made in advance.

A conversation I had this week with some Scottish friends served as the source of inspiration for the Smoked Salmon Tarragon Risotto recipe. They needed a new way to prepare Scotland’s abundant smoked salmon and asked for a recipe that used pasta or rice. In light of this, I created the Smoked Salmon Tarragon Risotto dish I’m sharing with you today using ingredients from my kitchen pantry. It is up to you to give it a try and tell your loved ones about it.

This is the recipe…

Salmon Tarragon Risotto With Smoked
250g of diced smoked salmon with 400g of arborio rice (leave a piece to decorate)
1 large onion, chopped
3 finely chopped garlic cloves, 4 chopped mushrooms, 1 medium carrot, 100g toasted pistachios, and 800ml fish stock
100ml of sambuca or a 150ml white martini
Deseeded and finely chopped one tomato
1 tablespoon dried or fresh chopped parsley or tarragon
3 tbsp. olive oil, salt, and pepper

– Make your fish stock ahead of time, reserve it, and keep it warm.

– Heat the olive oil in a big pot, then cook the onion, carrots, and garlic for 2 minutes, or until transparent.

– After that, mix the mushrooms, smoked salmon, and tarragon into the saucepan for two minutes while using a spatula or wooden spoon.

– Add the martini Bianco dry or sambuca after toasting the arborio rice for a minute.

– Pour half of the fish stock into the potting mixture and stir well. Let it boil for a few minutes, then reduce the heat to simmer while continuing to stir occasionally.

– When the rice absorbs the liquid, keep adding stock until you run out. (If it appears that you require additional liquid, add some water.)

– Toast the pistachios in a small nonstick pan until they are golden brown and then set them aside.

– After 15 minutes, the Risotto with Smoked Salmon and Tarragon will be dense in consistency and have a bite to it.

– Add the tomatoes, parsley, and pistachios to the Smoked Salmon Tarragon Risotto to complete it. Season to taste with salt and pepper.

Serve the Smoked Salmon Tarragon Risotto hot and garnish with smoked salmon strips and pistachios.


– To give the risotto a glossy, shining finish, top it with 100g of diced butter.

For this Smoked Salmon Tarragon Risotto dish, you can use my prawn stock recipe.

– Cashew nuts work well in place of pistachios in this dish.

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