Preparation
- Heat the olive oil in a wide pan, soften the onion for about 5 minutes and cook the garlic briefly with it.
- Add the rice and stir for 2 minutes until translucent. Deglaze with the wine and let it reduce almost completely, stirring.
- Add the hot stock a ladleful at a time, adding more only once the rice has absorbed the liquid. Stir regularly; after about 20 to 25 minutes the rice is creamy and still slightly al dente.
- Take the pan off the heat. Stir in the mascarpone, Parmesan, cold butter, lemon zest, parsley and dill, then fold in the salmon (it should not cook). Season generously with pepper and leave to rest for 5 minutes.
- Season with lemon juice and, if needed, a little salt. Plate the risotto, garnish with the remaining salmon and rocket if you like, and serve immediately.
Drink with it
Sparkling wine · excellent match
Franciacorta or Crémant brut
Fine bubbles and citrus acidity cut through the mascarpone and Parmesan butter and accompany the smoked salmon without overpowering it.
Sparkling wine, Champagne, and Prosecco: what's the difference?White wine · excellent match
Vermentino or Soave Classico
Fresh acidity and a light almond note pick up the lemon and echo the wine in the risotto.
Which wine pairs with food? A simple approach to choosingSmoky whisky · excellent match
Islay single malt, neat with a few drops of water, sipped slowly alongside the food
Smoke meets smoke: the peat of the whisky answers the smoked salmon and its salty coastal note answers the Parmesan; mascarpone and butter round off the malt.
Why Does Whisky Taste Smoky? Peat, Simply ExplainedFloral gin · good match
Gin and tonic with a twist of lemon, topped up generously
Citrus and floral aromas mirror the lemon in the risotto, while tonic and bubbles refresh the palate after the creamy rice.
Gin styles: London Dry, Old Tom, Navy Strength, and more