Equipment
Ingredients
Broth Base
- 1200 ml vegetable or fish stock, hot
Aromatics and Rice
- 30 ml extra virgin olive oil
- 1 yellow onion, finely diced
- 2 garlic, minced
- 300 g arborio rice
- 120 ml dry white wine
Proteins and Vegetables
- 300 g salmon fillet, skinless, pin bones removed, cut into 2cm cubes
- 150 g green peas, frozen, thawed
Finishing Emulsion (Mantecatura)
- 45 ml extra virgin olive oil, chilled
- 15 g nutritional yeast
- 1 lemon, zested and juiced
- 10 g fresh dill or parsley, finely chopped
- salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Pour the stock into a medium saucepan and bring to a gentle simmer at 90C or 195F. Keep it hot on a low burner. Hot stock is essential to extract the starches from the rice without dropping the cooking temperature.
In the large heavy-bottomed wide pan, heat the first measure of olive oil over medium heat. Add the diced onion and a pinch of salt. Sauté until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Add the arborio rice to the pan with the onions. Toast the rice, stirring constantly with a wooden spoon, until the edges of the grains become translucent and the center remains an opaque white pearl, about 2 to 3 minutes.
Pour the dry white wine into the toasted rice. Stir continuously until the wine has almost entirely evaporated and the harsh alcohol smell has dissipated.
Begin adding the hot stock one ladleful at a time, just enough to barely cover the rice. Stir frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 12 minutes. The continuous stirring agitates the rice to release amylopectin, the starch responsible for risotto's creamy texture.
Fold in the diced salmon and thawed green peas, along with another ladle of hot stock. Continue cooking and stirring gently to avoid breaking up the fish too much. Cook until the rice is al dente and the salmon is fully cooked to an internal temperature of 63C or 145F. This will take roughly 4 to 5 minutes.
Remove the pan from the heat. Allow it to rest for 1 minute. Add a final small splash of stock to ensure the consistency is loose and wavy. Vigorously stir in the chilled olive oil, nutritional yeast, lemon zest, and lemon juice. This vigorous stirring off the heat creates an emulsion, making the dish incredibly creamy without butter or cheese.
Fold in the chopped dill or parsley. Taste and adjust seasoning with salt and freshly cracked black pepper. Serve immediately in warm, shallow bowls, ensuring the risotto flows gently onto the plate.
Chef's Notes
- The mantecatura, or final mounting stage, is crucial. Using chilled olive oil and removing the pan from the heat ensures the fats and starchy liquids emulsify perfectly rather than separating into a greasy pool.
- Do not wash your arborio rice. The surface starches are completely necessary for creating the creamy sauce that defines a proper risotto.
- Always keep your stock simmering on an adjacent burner. Adding cold liquid to the cooking rice causes the grain's exterior to seize, extending the cooking time and resulting in an uneven texture.
- If you want to enhance the seafood flavor, steep prawn shells or fish trimmings in your stock for 20 minutes before beginning the risotto.
Storage
Refrigerator: 2 days — Store in an airtight container. Reheat gently on the stove with a splash of water or stock to loosen the rice.
