Smoked Salmon Risotto (Instant Pot or Stove-Top)

A close-up shot of the smoked salmon risotto on pink netting with bright lighting to the side.

Smoked Salmon Risotto (Instant Pot or Stove-Top)

When you need an impressive dinner, you can’t go wrong with this smoked salmon risotto! Topped with tender smoked salmon and fresh herbs and finished with a squeeze of bright lemon juice, this elegant risotto is perfect for an at-home date night or fancy dinner party with friends. And despite its gourmet feel, making this risotto is surprisingly simple.

Course Main Dishes

Cuisine Italian

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 503kcal

Author Amanda McGrory-Dixon

Equipment

Instant Pot or medium pot
Small saucepan for stove-top method

Ingredients

6-8 cups seafood or fish stock for stove-top or 4 cups for Instant Pot
8 tablespoons salted butter divided
1 yellow onion diced
4 garlic cloves minced or grated
2 cups arborio rice do not rinse
½ cup dry white wine such as pinot grigio or sauvignon blanc
1 cup freshly grated Parmesan
1 lemon juiced
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
6 ounces smoked salmon cut into strips, room temperature

Instructions

Stove-Top

Heat seafood or chicken stock in a small saucepan until it barely simmers on the stove.
Melt 2 tablespoons butter in a medium-size pot over medium heat. Add onions and cook until softened, about four minutes, stirring occasionally. Then, add the garlic and cook for 30 seconds, stirring constantly.
Add rice, frequently stirring for three minutes. Deglaze the pot with wine and stir until it nearly evaporates.
Ladle one scoop of simmering seafood stock into risotto, about ½-1 cup. Stir often until the rice absorbs the stock. Add another scoop and keep stirring often until absorbed. Repeat this process until the rice is tender. This should take about 20-30 minutes but see notes for high-altitude cooking.
Turn off heat. Drop in remaining 6 tablespoons of butter and Parmesan. Stir to melt and then add the lemon juice, chives and dill.
Scoop into bowls and top with smoked salmon. Enjoy!

Instant Pot

Warm seafood stock in the microwave or over the stove.
Turn the Instant Pot to Sauté. Add 2 tablespoons of butter to Instant Pot. Once it melts and the Instant Pot is hot, add the onions and cook until softened, about four minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
Add rice, frequently stirring for three minutes. Deglaze the pot with wine and stir until it nearly evaporates.
Pour in warm seafood stock and set Instant Pot to Manual for six minutes. Use the quick-release valve when finished cooking. If you're at high altitude, you might need more time. Taste and if still hard, put the top back on and cook for two more minutes.
Turn off Instant Pot. Add remaining 6 tablespoons of butter and Parmesan. Stir to melt and then add lemon juice, chives and dill.
Scoop into bowls and top with smoked salmon. Enjoy!

Notes

To bring smoked salmon to room temperature, place it on the countertop when prepping your ingredients to give it about 30 minutes to come down in temperature.
The stock needs to be warm, so don't skip those steps for keeping the stock warm. Otherwise, you won't get the right creamy texture.
Canned or bagged Parmesan does not melt well and will leave you with a grainy texture. It's important you use freshly grated Parmesan.
If you’re at sea level, the standard risotto cooking time for the Instant Pot is six minutes and 20-30 minutes for the stove-top. If you’re about 3,000 feet or above sea level, I’d start with eight minutes on the Instant Pot and expect to spend 35-45 minutes cooking the risotto on the stove-top. Taste as you go and let that guide the cooking time.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition