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Allow 2 cups of Italian Arborio rice for 4 people

250gm of smoked salmon

1lt of chicken stock

½  a medium- sized  glass of Champagne or dry white wine (A hint from Zia Mirella – Champagne gives it a better kick)

A pat of butter

A small glass of cooking cream

1  small finely chopped onion

A dash of salt and freshly ground black pepper.


Place a large pat of butter in a large frying pan and add the finely chopped onion.

Cook the onion to  a pale golden color –not brown – add the rice .

Stir the rice until it is well impregnated with the butter.

Now pour in the champagne or wine and stir  on a moderate flame until it has been nearly all absorbed.

Start  adding in the stock , about a tea cup at a time. 

Keep the stock lightly simmering in another pan.

Add in the broth and stir all the time,

This  should take approx. 30-40 minutes

( A hint from Zia  Mirella – use a wooden spoon rather than a metal one as it doesn’t break the rice grains )

When the risotto is a creamy mixture but not sticky, add in the chopped up salmon, a little more butter and the cream.

Chop the smoked salmon into square sized pieces. 

Serve the salmon risotto in a nice dish and place a few strips of rolled up salmon on top as decoration.

This risotto should not be served with parmesan cheese