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Mary Berry Salmon Risotto Recipe

Mary Berry Salmon Risotto
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Mary Berry’s Salmon Risotto is a classic Italian-inspired recipe made with Arborio rice, salmon fillets, stock, white wine, and a hint of lemon. The rice is gently simmered until creamy, then finished with Parmesan cheese and fresh herbs for extra richness. The salmon can be cooked within the risotto or added in flakes at the end for a lighter texture.

Ingredients

Scale

  • 2 tbsp olive oil

  • 25g butter

  • 1 onion, finely chopped

  • 1 garlic clove, minced

  • 250g Arborio rice

  • 100ml dry white wine (optional)

  • 700ml hot vegetable or fish stock

  • 2 salmon fillets (about 300g total), skin removed

  • 50g Parmesan cheese, grated

  • 1 lemon (juice and zest)

  • 2 tbsp crème fraîche or double cream

  • 2 tbsp chopped fresh dill or parsley

  • Salt and black pepper, to taste

Instructions

Step 1: Prepare the Stock

Heat your vegetable or fish stock in a saucepan and keep it warm over low heat. Warm stock helps the rice cook evenly and prevents temperature shocks that can make the risotto uneven.

Step 2: Cook the Onions and Garlic

In a large pan, heat olive oil and butter over medium heat. Add the finely chopped onion and cook for 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute.

Step 3: Add the Rice and Wine

Stir in the Arborio rice and cook for 1–2 minutes until the grains are lightly toasted and coated in the oil. Pour in the white wine (if using) and let it simmer until almost fully absorbed.

Step 4: Add Stock Gradually

Add a ladleful of hot stock to the rice and stir gently until absorbed. Continue adding stock one ladle at a time, stirring frequently. This slow process helps the rice release its starch, creating the creamy risotto texture. It should take about 18–20 minutes for the rice to cook al dente.

Step 5: Cook the Salmon

Meanwhile, poach or steam the salmon fillets separately for 5–6 minutes, or until just cooked through. Break into large flakes and set aside. (Alternatively, you can add small raw salmon cubes to the risotto 5 minutes before it’s done.)

Step 6: Combine and Finish

Once the rice is creamy and tender, stir in the flaked salmon, lemon juice, zest, crème fraîche, and Parmesan. Mix gently to combine. Adjust seasoning with salt and black pepper.

Step 7: Serve and Garnish

Serve immediately, topped with fresh dill or parsley and a sprinkle of Parmesan. Add a wedge of lemon on the side for extra freshness.

Find it online: https://maryberrycooks.co.uk/mary-berry-salmon-risotto/