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Saffron Salmon Risotto

Saffron Salmon Risotto


Saffron Salmon Risotto blends a plethora of flavors together into a sublime dish. Decadent and delicious, use this one to impress all your friends!

Saffron Salmon Risotto

The idea for this risotto came to me a few years ago when I was still living in Bologna. I wanted to combine the classic tradition of risotto with something different. I ended up using both meat and fish (which in Italy is not very common).

The result was excellent. Every time I prepare it, it is a success. Both my Italian friends and friends from other countries enjoy my Saffron Salmon Risotto. Crispy bacon goes well with the softness of the salmon and the sweetness of the pepper; saffron completes the whole and allows the risotto to become creamy.

See Also

Filippo Trapella
Course Primi
Servings 4 servings


  • 11/2 cup 320 gr rice (arborio, carnaroli or vialone nano)
  • 1 lb 450 gr salmon fillet
  • 6 oz 170 gr sliced bacon
  • 1/4 lb 110 gr shallots
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1 clove of garlic
  • 1 quart vegetable stock
  • 5 tbsp 70 gr butter
  • 2 tbsp extra virgin olive oil
  • 1/2 cup 120 ml white wine
  • 0.3 gr saffron
  • to taste parsley
  • to taste black pepper plentiful
  • to taste table salt just a little



  • Heat the casserole and saute the sliced bacon until all the fat has melted and the lean part is well toasted.
  • When the bacon is ready, remove from the pan and let stand in a covered dish.
  • Now drain the fat from the pan and add 1 tablespoon of butter.
  • Once the butter has melted, add the salmon cut into cubes of ½ inch off the side and toss for 1 minute, then add wine and cook on high heat.
  • At the start of the boil, continue to cook for another 2 minutes and put the salmon aside in a covered dish, retaining the cooking liquid.


  • In a separate pan, saute ? lb of finely chopped shallots in 2 tablespoon of olive oil.
  • When the shallots are tender and translucent, add the peppers cut into cubes of ? inch off the side.
  • Continue cooking over high heat for another 20 minutes stirring frequently.


  • In the same pan where you cooked the salmon and bacon, saute ? lb of finely cut shallots.
  • Now, raise the heat and toast the rice for 3 or 4 minutes until it is golden and translucent.
  • Add the peppers, the cooking liquid retained from the salmon and abundant vegetable stock (enough to just cover the rice).
  • At the start of the boil, lower the heat slightly.
  • The rice should simmer steadily. Keep cooking for about 12-15 minutes.
  • If, during cooking, the risotto were to result too dry, add more piping hot vegetable stock.
  • Once finished cooking, add the salmon, bacon, finely chopped parsley and pepper, and adjust the seasoning.
  • Turn off the heat and immediately add 4 tablespoon of butter taken straight from the fridge and the saffron dilute in 1 tablespoon of water.
  • Stir in for a few minutes until creamy.
  • Cover the risotto and let stand for 3-4 minutes before serving.


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