Rich, creamy parmesan truffle risotto with grilled salmon is the perfect, FOOL PROOF comfort food! Ridiculously creamy without an ounce of cream, and tender, juicy salmon make this meal absolutely unforgettable!
Did I ever tell you about the time I made risotto like 4 times in two weeks? I’ve avoided it for so long because 1. I am the worst at cooking rice. And 2. I always thought risotto was a lot more unhealthy than it actually is. Or at least it doesn’t have to be unhealthy. Of course, I haven’t ventured out into trying brown rice and/or quinoa yet (on the list), but to accompany a healthy protein, I really don’t think it’s half bad.
Now I’ve had the risotto swimming in heavy cream, and OMG that’s delicious. I’m not one of those people that pretends they hate things like butter and heavy cream because that is the exact opposite of true, but I try to stay away for the most part. Mostly because moderation is not my thing. If I’m going to pour heavy cream into my dish, I am going to pour heavy cream into my dish, if ya know what I mean.
Anyway, my friends from Sizzlefish sent me SO MUCH FISH (Yes, for free. No, this post wasn’t required–I just loved it! Consider yourself disclosed 😉 )! Like the most fish I have ever seen, but it’s cool because they all hung out in my freezer in their perfectly pre-portioned packages until I was ready to hang with them. It’s seriously the most helpful meal prep thing you can have. They thaw super quickly, and you can get out one package if you’re cooking for just you, or more depending. I still haven’t cooked my way through all of it, and it took me a while to figure out just what I wanted to make with the fish. I love fish, but I don’t cook it very often. Finally I settled on risotto with salmon, and it was so good that I made the exact same thing like 3 days later.
Steve grilled up the salmon and it turned out perfectly juicy, and fall apart tender, and on top of the creamy risotto, I was in heaven. Truffle oil can be a bit pricy, but you really don’t need much, and it is SO worth it for the flavor it brings! One container will last you a long time, and trust me, you’ll be wanting to use it in everything. Especially this risotto. And you’ll also want to make it 4 times in a row.
- 1-2 tablespoons truffle oil
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 1 cup arborio rice
- ½ cup dry white wine (or replace with extra chicken broth if you don't use alcohol)
- 32 ounces mushroom broth
- ½ cup freshly shredded parmesan
- salt and pepper
- parsley for garnish, optional
- 4 salmon fillets (about 6 ounces each)
- olive oil
- salt and pepper
- To make risotto, coat a large pan with truffle oil (this should be about 1-2 tablespoons) and heat over medium low heat. Add garlic and shallots and toss until fragrant, about 3 minutes. Add in rice and toss until browned, about 5-10 minutes. Add wine and stir to combine.
- Add mushroom broth ½ cup at a time, stirring consistently. Wait until each half cup has been incorporated to add more. This process takes approximately 20-30 minutes. Season generously (to taste) with salt and pepper, and add parmesan.
- To grill salmon, drizzle with olive oil and add a generous pinch each of salt and pepper. Unless you are extremely confident grilling fish, wrap salmon in tin foil (if you have a lot of experience grilling fish, you can place it straight on), then grill skin side first to desired doneness, about 4 minutes per side.
- To serve, plate risotto, top with salmon and then add a touch of parsley if desired. Leftovers may be stored (preferably separately) in the refrigerator in an airtight container for up to 5 days.
Because I LOVED my Sizzlefish so much, I think you might too! Check out their website or follow on Facebook // Twitter // Instagram // Pinterest. Again, I was sent a super awesome care package from Sizzlefish, but all opinions are my own.
