Hello everyone. Spring is finally upon us and I'm looking forward to some tasty light seafood fare on my table.
When I first discovered how easy it was to make risotto in an instant pot I did a little jump for joy. If you're a fan of Instant Pots, you know that making rice in it is great. Why not try this decadent Italian labor of love cooked up in minutes - hands free!
The ingredients
These are the basics needed for any seafood risotto. Really, you can substitute salmon for any cooked seafood. This is a great way to use up any leftover fish you may have hanging around. I also opted for pantry herbs such as dried lemon peel and dried chives out of convenience but feel free to elevate the dish with fresh lemon zest and/or fresh herbs instead.
butter
garlic
arborio or sushi rice
sherry cooking wine
fish stock
dried minced lemon peel or resh lemon zest
kosher salt
fresh ground black pepper
dried (or fresh) chives
fresh lemon juice to brighten it up
parmesan cheese
canned or fresh cooked salmon
Sauteing the Rice
You start off by quickly sauteing garlic in butter and then toasting the rice. This par cooking of the rice allows for all the individual grains to shine later when you eat the dish.
Adding Aromatics
Sherry is then added to deglaze the pot to infuse the grains of rice with the subtle flavours of this cooking wine. After you cook off the wine, you add your lemon peel, salt and broth all together to then pressure cook on high for 6 minutes.
Finishing the Dish
After manually releasing pressure, give it a stir a few times then add in the remaining ingredients! You can reserve some of the cheese and salmon for a garnish. Bonus points if you serve it with a little bit of fresh ground pepper and lemon wedges on the side.
Instant Pot Salmon Risotto
Course: Dinner, Entrée, Fish
Servings: 4
Equipment
Instant Pot
Spatula
Ingredients
2 tbsp butter
2 cloves garlic, peeled and minced
1½ cup arborio or sushi rice
¼ cup sherry cooking wine or white wine
3¾ cup fish stock
½ tsp dried minced lemon peel or 1 tsp fresh lemon zest
½ tsp kosher salt
½ tsp fresh ground pepper
2 tbsp dried chives
1 tbsp fresh lemon juice
¼ - ½ cup parsmesan cheese, grated plus more for garnish
1 cup canned or fresh cooked salmon, flaked, reserving more for garnish
Instructions
Melt butter in Instant Pot on the low saute setting. When butter is foaming, saute garlic for 30 seconds, or until fragrant. Immediately pour in rice and toast, stirring constantly, for 3 minutes.
Stir in cooking wine and stir until the wine absorbs into the rice, about 1 minute.
Stir in fish stock, lemon peel and salt. Cancel the saute setting.
Cover with Instant Pot lid and pressure cook on high pressure for 6 minutes.
Manually release pressure.
Stir in remaining ingredients and stir for 2 minutes until risotto is creamy.
Taste for seasoning and add more salt, pepper or lemon if desired.
Garnish with more salmon and parmesan before serving.
