Risotto with Pan-Seared Salmon & Swordfish
RISOTTO WITH PAN-SEARED SALMON & SWORDFISH
In my first post of the New Year I said that I was going to begin taking my own photos of my dishes and post them on a regular (yes regular) basis. I think an achievable goal might be one really good post per week.
So for dinner tonight I had leftover chicken broth from my homemade chicken soup that had been made from the chicken carcasses I had left from the homemade grilled chicken and onions I made for Christmas dinner. How’s that for using things and not wasting food!
So tonight I used that chicken broth with some wonderful swordfish steaks and a singular salmon filet I had in the freezer and made this quite delicious Risotto with pan-seared salmon and swordfish.
The first step was to sear the fish. Place 2 -3 tablespoons of olive oil in a non-stick skillet. Cook until almost done about 3 -4 minutes per side at relatively high heat. The high heat gives a nice brown color to the fish and infuses a wonderful flavor.
After you’ve finished cooking the fish, it’s time to begin making the risotto. Take 1 medium onion and dice it. Cook in the same pan you cooked the fish in with 2 -3 tablespoons of olive oil. Cook until the onion is opaque but not browned, about 7 – 10 minutes on medium low heat. When the onion is opaque, add 1 1/2 cups of risotto and stir. Cook on medium low for about 3 minutes.
This is where you’re ready to begin adding the stock. You add it about 1/2 cup at a time until most of the liquid is absorbed. Once 1/2 cup is absorbed, add another 1/2 cup until the rice is moist but a teeny bit hard in the middle. Just a little bit hard, or al dente’, as we say in Italy. It will take about 3 -4 cups of broth to make it soft.
Once the rice is soft with a slightly firm center, add the fish and a bit more stock if needed to keep it nice and moist. There should be a bit of liquid in the pan. I also add about 1 tablespoon of butter. This gives it a nice smooth texture and adds a lovely sheen to the dish….and who doesn’t like butter : ) Cook it about 5 minutes more to reheat the fish throughout and voila – you’re done!
Place a portion in a soup bowl and sprinkle parsley around the rim for a lovely presentation, and voila’, you’re done.