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Smoked Salmon Risotto (Zelda Copycat Recipe)

by Giadzy
Prep Time
10 minutes
Cook Time
25 minutes
Serves
2 to 4

Smoked Salmon Risotto (Zelda Copycat Recipe)

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This springy risotto is perfect for brunch, luncheons, or any occasion that calls for a sophisticated bowl of herby and creamy risotto! Fresh dill, chives and creme fraiche give this dish an essence of lightness that pairs so well with smoked salmon or lox. 

Culinary inspiration can come from all over, and this salmon risotto was inspired by the Hearty Salmon Risotto that Link musically whips up in the newest Zelda games. While you might not be able to get rice from Hyrule, we think Italian Carnaroli rice is the very next best thing! 

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Smoked Salmon Risotto

Rated 5.0 stars by 1 users

Prep Time

10 minutes

Cook Time

25 minutes

Author:

Giadzy

Image of Smoked Salmon Risotto

Ingredients

  • 2 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 shallots, diced
  • 3/4 teaspoon kosher salt, divided
  • 1 cup carnaroli rice
  • 1/2 cup dry white wine or vermouth
  • 2 cups low sodium chicken broth
  • 3/4 cup water
  • 3 tablespoons chopped chives
  • 3 tablespoons crème fraiche
  • 1/2 teaspoon lemon zest, from 1/2 lemon
  • 1 (4-ounce) package sliced smoked salmon
  • 3 tablespoons chopped dill
Centonze D.O.P. Valle del Belice Extra Virgin Olive Oil

Sicilian D.O.P. Valle del Belice Extra Virgin Olive Oil

$23.50
$23.50
(16.9 fl oz)
Carnaroli Rice in Box

Classic Carnaroli Rice

$13.50
$13.50
(2.2 lbs)

Instructions

  1. Heat a medium Dutch oven over medium high heat. Add the oil and the butter and heat until fully melted. Add the shallots and 1/2 teaspoon salt and cook, stirring often, until the shallots are soft and fragrant, about 1 minute. Reduce the heat to medium and stir in the rice. Cook stirring often, until lightly toasted in the oil, about 3 minutes. Add the white wine and cook until fully reduced, 1 minute longer. Add 1 cup of the chicken broth and cook, stirring often until almost all of the broth is absorbed, about 9 minutes. Add the water and repeat, another 6 to 7 minutes.

  2. Finish with the remaining cup of broth and remaining 1/4 teaspoon salt, stirring often for about 8 minutes. The rice should be just cooked through and be creamy in texture and consistency. Stir in the chives, crème fraiche and lemon zest. Divide into bowls and top with a few ribbons of smoked salmon and a sprinkling of chopped dil.

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