Earty, flavorful mushrooms meet the delicate and elegant smoked salmon, for the ultimate Italian recipe! Ready in 30 minutes, mushroom and salmon risotto is the ultimate mid-week dinner, or fancy get-together meal - it's good any time! Simply sautee the onions and mushrooms, add the rice and cook until perfectly done. Finally, mix your cream cheese and salmon and serve with a sprinkle of fresh parsley.
Mushroom risotto is a staple in Italy, together with risotto alla Milanese [saffron risotto], asparagus risotto, and seafood risotto too. I could go on and on, as there are hundreds of recipes, but you get the gist.
Risotto recipes started centuries ago! The origins of the modern risotto technique can be traced back to 1779 when Antonio Nebbia introduced it in his cookbook "Il Cuoco Maceratese." In this recipe, rice is sautéed with butter and then simmered in broth until fully cooked.
In my recipe, the mushrooms' earthy flavor complements the smoky richness of salmon. The umami notes from both ingredients enhance each other, while the earthiness of mushrooms contrasts with the salmon's smokiness, offering a satisfying and rich flavor profile.
To all of this, add the creaminess of cream cheese, and the fresh flavor parsley cuts through the richness of smoked salmon and balances the earthiness of mushrooms. And, the recipe looks beautiful with these fresh, contrasting colors!
Once you gather all the ingredients, you will be able to enjoy a bowl of salmon and mushroom risotto in 30 minutes. Prepare a couple of extra portions. Leftovers are perfect for the lunchbox - unless, like me, you can't resist seconds of this yummy meal!
💎 Why This Recipe Works
- The flavor combination of salmon, mushrooms, cream cheese, and parsley is well known, and this risotto recipe captures these perfectly!
- This recipe has been tried and tested many times, and as an Italian born and brought up in Italy, I have cooked and eaten risotto more times than I can count.
- You only need 30 minutes to have dinner on the table. Need I say more?
- If you love mushrooms and recipes that take no time to prepare, try our saffron mushroom risotto and shiitake mushroom risotto too!
🛒 Ingredients
- Risotto Rice: Go for Arborio rice or Carnaroli rice, as these are types of short grain rice made for this! They both are perfect for risotto, with the main difference being that Carnaroli grains are a little bigger, so they may require a couple of minutes longer to cook to perfection. Nevertheless, they both can withstand this longer cooking method and are the best two choices!
- Mushrooms: I use white mushrooms, which are known as champignon mushrooms in Italy and are the most common type variety used, except for porcini. Feel free to use any white mushrooms; Portobello, baby bella, chestnut - they are all the same variety, just picked at different stages.
- Smoked Salmon: When selecting smoked salmon, prioritize its appearance, choosing it with a vibrant color and moist texture. Avoid the ones with additional flavorings, like dill or pepper, as you will add the needed seasoning to the recipe yourself. If you have any leftover, try this salmon asparagus risotto too!
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions And Variations
- Mascarpone: If you don't have cream cheese, you can use mascarpone instead, but halve the amount, as it is denser and has a higher fat content. Mascarpone is also sweeter but not as tangy as cream cheese, so the end result will be a little different.
- Heavy Cream: It can be used instead of cream cheese, however, 3 tablespoons will be enough; the end result will differ, as heavy cream is not as thick. However, it works perfectly with both salmon and mushrooms, so it will still be delicious!
- Broth: I suggest using vegetable broth or stock. Stay clear from beef or chicken stock, as their flavor and strength doesn't aligh with the recipe. Mushroom stock may overwhelm the delicate salmon.
- Salmon Fillets: If you don't have smoked salmon, you can either cook or purchase cooked salmon fillets instead to add on top of the mushroom risotto once it is ready. The end result won't be the same, as the smoky flavor will miss, however, salmon and mushrooms remain a great pairing!
👩🏻🍳 How To Make (Step-By-Step)
- In a saucepan, prepare the broth and bring it to a light simmer.
- In a large saucepan, heat up the olive oil and lightly fry the garlic clove in it.
- Add the thinly diced onions, season them with a pinch of salt and pepper, and cook until they become transparent. [Picture 1]
- Then, remove the garlic clove.
- Add the sliced mushrooms and cook them until tender. [Picture 2]
- Toast the rice in the pan for a minute, stirring frequently. [Picture 3]
- Once done, start incorporating the broth a ladle at a time, adding more when required.
- Keep on stirring every couple of minutes and adding broth to the pan until the risotto is cooked. [Picture 4]
- Now, add the smoked salmon and cream cheese to the mushroom risotto and stir well once more. Taste for salt and pepper, and adjust as needed. [Picture 5]
- Sprinkle the freshly chopped parsley and mix well once more. Your perfect rice is ready!
- Before serving, allow the rice to rest for a couple of minutes, for the flavors to settle and blend well. [Picture 6]
🙋♀️ People Also Ask [FAQs]
To maintain the ideal consistency in risotto, it is important to add the broth gradually, allowing the rice to absorb it between additions. Stir it frequently to release the starch for creaminess and prevent the rice from sticking. The quality of rice is of utmost importance! Use high-starch rice like Arborio or Carnaroli. Adjust liquid as needed: add more broth if dry or let excess evaporate if too wet.
Yes, canned mushrooms can replace fresh ones in risotto. While fresh mushrooms offer better texture and flavor, canned mushrooms are convenient and budget-friendly. Before adding, drain and rinse them to remove excess brine and reduce their distinct taste. Note that canned mushrooms are softer, potentially altering the dish's texture slightly. Adjust the cooking times accordingly.
Risotto is best eaten freshly made, however, leftovers can be easily stored. As soon as the leftover risotto cools down, place it in an airtight container in the fridge, where you can store it for up to three days. You can also freeze it the same way for up to three months. When ready to use, allow the risotto to thaw overnight in the fridge and then reheat it on the stove or in the microwave, adding a little water or broth if required to bring back the creaminess.
💡 Expert Tips and Tricks
- Toast The Rice: Toasting the rice before adding liquid enhances its nutty flavor and helps it absorb the broth evenly. Don't skip this step!
- Butter: Add a spoon of butter to your risotto before serving for the extra creaminess. This in Italian is called 'mantecare', which simply means to mix into a creamy consistency.
- Parmesan NO: Parmesan cheese is not an ingredient you want to add to this delicious dish, even if both the risotto and the cheese are Italian. The flavor is too strong and would overpower the delicate salmon.
- White Wine: Deglaze the pan with white wine after toasting the rice; this adds complexity and acidity to the dish, and perfectly enhances the ingredients. Great choices are Pinot Grigio, Sauvignon Blanc, or Chardonnay.
- Stir Wisely: You don't need to stir risotto non-stop! A good stir every couple of minutes is sufficient to keep the rice from sticking and to ensure even cooking without making the risotto gluey.
🍴 More Delicious Recipes to Try
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🍽️ Recipe
Mushroom and Salmon Risotto
Ingredients
- 160 g Carnaroli or Arborio Rice
- 200 g Sliced White Mushrooms
- 100 g Smoked Salmon
- 50 g White Onion Thinly Chopped
- 100 g Cream Cheese
- 1 tablespoon Olive Oil
- 1 Garlic Clove
- 600 ml Vegetable Broth
- 30 g Fresh Parsley Washed and Finely Chopped
- Salt and Pepper to Taste
Instructions
- In a saucepan, prepare the broth and bring it to a light simmer. Keep it there throughout your cooking process, as it will need to be gradually added to the salmon mushroom risotto.
- In a large saucepan, heat up the olive oil on low to medium heat.
- Add the peeled clove of garlic and allow it to turn golden on all sides.
- Add the thinly diced onions, season them with a pinch of salt and pepper, and cook until they become transparent. This will take approximately 3 minutes.
- Remove the garlic clove, as it will now have infused its aroma to the dish.
- Next, add the sliced mushrooms and mix well. Cover the pan with a lid and allow the mushrooms to cook for about five minutes. This will allow them to release a lot of their flavor into the pan.
- Remove the lid, allow the excess liquid to evaporate for about 30 seconds, then add the rice.
- Toast the rice in the pan for a minute, stirring frequently.
- Once done, start incorporating the broth a ladle at a time, adding more when required.
- To cook the risotto, maintain a gentle simmer in the pan, not a boil, and ensure your broth is warm when adding it. This is a crucial step as it ensures the dish is cooked evenly, and maintains a consistent temperature.
- Keep on stirring every couple of minutes and adding broth to the pan until the risotto is cooked. This will ensure a creamy texture, as starch gets released the more the risotto is stirred. Cooking the risottowhile adding the broth will take approximately 18-20 minutes.
- Now, add the bite-sized pieces of smoked salmon and cream cheese to the mushroom risotto and stir well once more. Taste for salt and pepper, and adjust as needed.
- Finally, sprinkle the freshly chopped parsley and mix well once more. Your perfect rice is ready!
- Allow the rice to rest for a couple of minutes, for the flavors to settle and blend well.
- Serve the salmon and mushroom risotto while still hot, with a side salad and a slice of crusty bread to clean the plate once you finish your bowl!
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