Salmon Saffron Risotto

CARNAROLI VS ARBORIO Both carnaroli and arborio are popular Italian medium-grain rice varieties. Carnaroli is considered the best rice for risotto. It has a higher starch content and firmer texture than arborio, which results in a creamier risotto that’s much more difficult to overcook. The grains are also slightly longer and keep their shape better when stirred. However, it’s much easier to source arborio rice and its price is usually more reasonable than that of carnaroli.
10 min
30 min


  • 4 Tbsp extra virgin Greek olive oil
  • 1 red or yellow onion chopped
  • 12 oz 360g risotto rice (arborio or carnarolli)
  • 1 cup dry white or rose wine
  • 1-1 1/2 quarts hot simmering vegetable stock
  • 12 strands of Greek Krokos Kozanis saffron
  • 1 skinless salmon fillet shredded or chopped
  • Sea salt and pepper to taste
  • ½ cup chopped fresh dill
  • 1 Tbsp crushed pink peppercorns


  1. Heat the olive oil in a large, deep skillet over medium heat and saute the onion, stirring, until translucent, about 7 minutes. Stir in the rice and turn it to coat in the oil.
  2. Add the wine and deglaze – cook off the alcohol, in other words -- stir until most of the wine is absorbed by the rice.
  3. Add one ladleful of the stock and sprinkle in the saffron. When the liquid is absorbed, add another ladleful of hot stock and when that is absorbed, add another, stirring with each addition. Continue until the rice is al dente and the risotto creamy from the release of the starch in the rice.
  4. About 6 – 7 minutes before removing from heat, add the fish. Stir it gently, add more stock if needed for the rice, and cook until the fish is flaky and tender. Season to taste with salt and pepper. Stir in the dill and pink peppercorns.

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