Indulge in Buttery Wine Risotto with Smoked Salmon

Are you tired of cooking the same old dishes over and over again? Want to try something new and exciting? Then I have just the recipe for you – buttery wine risotto with smoked salmon. This dish is perfect for a fancy dinner with friends or a cozy night in with your significant other.

Risotto is one of those versatile dishes that can be paired with a variety of ingredients, but this recipe takes it up a notch by incorporating the rich smokiness of salmon into a creamy, buttery rice dish. With the addition of fresh dill and parmesan cheese, every bite is bursting with flavor.

Not only is this dish delicious, but it’s also simple to make. All you need are a few basic ingredients like arborio rice, garlic cloves, leek, and of course, dry white wine. Don’t shy away from making risotto – it’s easier than you think! And trust me, your taste buds will thank you.

So why not give this recipe a try? You might be surprised at how easy it is to elevate your weeknight meals into something truly special. Let’s get cooking!

Why You’ll Love This Recipe

Buttery Wine Risotto With Smoked Salmon
Buttery Wine Risotto With Smoked Salmon

If you’re searching for the perfect comfort food, look no further than this Buttery Wine Risotto with Smoked Salmon recipe. Not only is it warm and creamy, but the smoked salmon adds a delightful saltiness that helps cut through the richness of the dish.

But why should you try this recipe? For starters, it’s incredibly easy to make. With just a few simple ingredients and basic cooking techniques, you can have a mouthwatering meal on your plate in no time.

But more than that, this dish offers a unique flavor profile that you won’t find in your everyday meal. The dry white wine complements the arborio rice perfectly, while the grated Parmesan cheese adds an extra layer of savory goodness. The addition of fresh dill gives it a pop of herbaceous flavor, and the ground turmeric imparts a subtle warmth and depth to the dish.

And let’s not forget about the star of the show – the smoked salmon. It adds an unparalleled smokiness and umami flavor, elevating this dish from ordinary risotto to something truly special.

Overall, this Buttery Wine Risotto with Smoked Salmon is an impressive dish that is perfect for date night or dinner parties, but still easy enough to make on a weeknight. So why not give it a try and experience the deliciousness for yourself?

Ingredient List

“Creamy, cheesy and oh-so-comforting!”

Ingredients used for this creamy buttery wine risotto with smoked salmon

Arborio Rice: This is the quintessential risotto rice, which has a round shape and high starch content. It absorbs the liquid like no other rice while maintaining a chewy texture.

Dry White Wine: White wine gives this dish the extra boost in flavor that makes it taste so good! You don’t have to spend a lot of money on a bottle of wine for risotto; use something affordable that you would drink yourself.

Butter: Butter is what makes this risotto creamy, rich and gives depth of flavor. A good quality butter will give a velvety texture and melt beautifully into the risotto.

Smoked Salmon: Use fresh dill and smoked salmon to give this rich comfort food a subtle, savory twist. Smoked salmon is packed with protein and healthy fats, making it an excellent addition to your diet plan.

Parmesan Cheese: A favorite cheese of Italy, parmesan cheese is nutty and salty, adding tons of tanginess to our risotto recipe.

Garlic Cloves & Leek: These two flavorful ingredients blend well together to add richness to our risotto recipe. Garlic cloves are crushed for their aroma while leek chopped finely adds sweetness.

Vegetable Stock and Chicken Stock: This dynamic duo makes up the stock used in this dish. It provides the liquid for moisture as well as additional flavor without overpowering the dish.

Ground Turmeric: Turmeric adds vibrant color and a subtle spice that complements the smoky taste of smoked salmon perfectly!

The Recipe How-To

“A match made in heaven: smoked salmon and buttery risotto”

Step 1: Saute the vegetables

Begin by finely chopping one medium leek and crushing two cloves of garlic. In a large saucepan, melt 40g of butter with 2 tbsp of olive oil over medium heat. Add the chopped leek and crushed garlic, sauteing until softened.

Step 2: Toast the rice

Add 200g of risotto rice (arborio or carnaroli) to the pan and stir until the rice is coated in the buttery mixture. Allow to toast for approximately one minute.

Step 3: Add wine and broth

Pour 250ml of dry white wine into the pan, stirring constantly until the liquid has been absorbed by the rice. Gradually add 6 cups (1.5 litres) of chicken or vegetable broth (1 cup at a time) to the pan, stirring frequently over a low heat.

Step 4: Add smoked salmon and fresh dill

Once all broth has been absorbed into the rice (this will take approximately 20 minutes), add 400g finely chopped smoked salmon pieces to the pan along with a handful of fresh dill. Stir gently until heated through.

Step 5: Serve hot and enjoy!

To serve, spoon the creamy smoked salmon risotto onto plates, topped with an additional sprinkle of fresh dill if desired. For added flavour, consider finishing with grated parmesan cheese or an extra pat of butter on top. Enjoy your delicious buttery wine risotto with smoked salmon!

Substitutions and Variations

“This flavorful dish is perfect for a cozy night in”

If you want to create some variations and try different flavors, this buttery wine risotto recipe is flexible and adaptable to your preferences. Here are some substitutions and variations I recommend:

– Smoked Salmon: You can substitute with other types of seafood such as shrimp, scallops, or crab meat. Or, if you prefer a vegetarian risotto, skip the salmon altogether.

– Parmesan Cheese: Parmesan cheese adds a salty flavor and nutty aroma to the risotto. But if you don’t have it or don’t like it, you can use other hard cheeses such as Pecorino Romano, Gouda, or Cheddar.

– Arborio Rice: This short-grain rice is traditionally used for making risotto because it absorbs liquid well and releases starch to create a creamy texture. However, you can also use Carnaroli rice or Vialone Nano rice if you can find them.

– Dry White Wine: Wine adds acidity and depth of flavor to the risotto. If you don’t consume alcohol or want to skip the wine, you can use vegetable broth or chicken broth instead.

– Vegetables: You can add or substitute other vegetables such as asparagus, peas, mushrooms, cauliflower rice, or sweet potatoes to make the risotto more nutritious or colorful.

– Herbs: Besides fresh dill, you can use other herbs such as parsley, basil, chives, or thyme to enhance the aroma and taste of the risotto.

– Cheese: Besides Parmesan cheese, you can add other types of cheese such as feta, gouda cheese, or goat cheese to add creaminess and tanginess to the dish.

– Protein: If you want to serve the risotto with baked salmon fillet instead of smoked salmon on top, that would be a delicious option too.

With these substitutions and variations in mind, you can customize your own buttery wine risotto recipe and discover new flavor combinations. Don’t be afraid to experiment and have fun in the kitchen!

Serving and Pairing

“Risotto cooked in wine, yes please!”

This buttery wine risotto with smoked salmon is a dish best served hot and fresh off the stove top. It makes for a wonderful main course or can be served as a side dish alongside your favorite seafood dish.

As for pairing, this dish pairs perfectly with white wine, especially a dry Sauvignon Blanc or Chardonnay. The crisp and acidity notes of the wine contrast beautifully with the creamy and rich flavors of the risotto.

If you’re not a fan of white wine, then a light-bodied red like Pinot Noir would also work well with this dish. Additionally, you can also serve this risotto with a side of asparagus or roasted cauliflower to create a balanced meal.

If you’re looking for a non-alcoholic pairing option, then sparkling water or lemonade would help cut through the richness of the risotto and complement its flavors.

Overall, this buttery wine risotto with smoked salmon recipe is sure to impress your guests and leave them asking for more!

Make-Ahead, Storing and Reheating

“The smoked salmon adds a nice smoky flavor to this classic dish”

This buttery wine risotto with smoked salmon recipe is perfect for a romantic dinner or a special occasion. To make your preparation easier and less stressful, you can make the risotto ahead of time and store it for later use.

If you choose to make the risotto ahead of time, simply let it cool to room temperature before transferring it into an airtight container. Store it in the refrigerator for up to 3 days.

To reheat the risotto, place it in a pan over medium heat. Add some water, chicken or vegetable broth, or dry white wine to loosen the consistency. Gradually add liquid and stir frequently until you get the desired consistency. It may seem dry at first, but keep stirring and adding liquid until it becomes creamy again.

Don’t worry about the salmon becoming dry or rubbery when reheated – it will retain its flavor and texture despite being reheated. If you are adding additional toppings such as fresh dill or Parmesan cheese, do so after reheating.

If you don’t have time to make the risotto ahead of time, you can also freeze any leftovers for up to 3 months. Simply transfer them into an airtight freezer-safe container and label with the date.

To thaw frozen risotto, remove it from the freezer and place it in the refrigerator a few hours before reheating. Alternatively, you can defrost it in the microwave on low heat or in a pan over low heat.

Once your leftover risotto has been thawed or reheated, you can also add other ingredients to create a brand new dish. Consider adding asparagus spears, mushrooms or peas for an even heartier meal.

Overall, this buttery wine risotto with smoked salmon recipe is a flexible and convenient option for those who want to enjoy delicious food without spending hours in the kitchen.

Tips for Perfect Results

“Heavenly aromas of onions and garlic with every bite”

To achieve the perfect texture and flavor of the Buttery Wine Risotto With Smoked Salmon recipe, here are some tips that you can try.

First, make sure to use high-quality ingredients, especially the arborio rice, which is crucial in making risotto. Using low-quality rice may result in a grainy and undercooked dish.

Second, use dry white wine instead of sweet wine as it provides the perfect acidic balance to the dish. It also adds depth and complexity to the flavor profile.

Third, when cooking the risotto, be patient in stirring continuously to ensure even cooking and prevent sticking at the bottom of the pan. Risotto requires time and attention so take your time and avoid rushing through the process.

Fourth, gradually add chicken stock or vegetable broth as needed to maintain a creamy consistency. Too much liquid can result in a soupy texture while too little can create an undercooked dish.

Fifth, control the heat. Avoid using too high heat as it may cook the risotto too quickly on the outside while leaving an undercooked interior. Keep it at medium heat for consistent cooking.

Lastly, don’t skip the step of adding butter and parmesan cheese towards the end of cooking. They add richness and creaminess to the dish while providing a subtle nutty flavor.

By following these tips, you’ll surely achieve a perfectly cooked Buttery Wine Risotto With Smoked Salmon that is creamy, flavorful, and satisfying.


Now, let’s move on to the FAQ section where I’ll address some of the most common questions that you may have about making this buttery wine risotto with smoked salmon.

What wine is best for smoked salmon risotto?

For this meal, my recommendation would be an unoaked chardonnay or a low-tannin red wine. Since I’m on the lookout for French wines, I believe a Chablis would be an excellent choice for the chardonnay option. Its fresh, citrussy notes will add a zesty zing to the risotto.

How long can you keep salmon risotto?

I recommend refraining from freezing risotto due to its unsuitability for thawing and reheating. Instead, store any remaining risotto in an airtight container to maintain its freshness for a maximum of three days.

Bottom Line


As a sommelier, I believe that pairing dishes with the right wine is an art form. And this buttery wine risotto with smoked salmon recipe is the perfect example of how flavors can come together to create an unforgettable culinary experience.

Whether you’re an avid foodie or just looking for something new to try, this recipe is sure to impress. With its rich and creamy texture, hints of fresh dill, and the smoky flavor of salmon, this dish is a true delight for your taste buds.

And let’s not forget about the wine! A crisp and dry white wine would pair beautifully with this dish. The acidity of the wine will balance out the richness of the risotto, while complementing the flavors of the salmon and dill.

Overall, this buttery wine risotto with smoked salmon recipe is a must-try for any food lover out there. So go ahead and give it a try, and don’t be afraid to experiment with different variations or substitutions to make it your own. You won’t regret it!

Buttery Wine Risotto With Smoked Salmon

Buttery Wine Risotto With Smoked Salmon Recipe

From the Women's Weekly cookbook Great Italian Food
No ratings yet
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine Italian
Calories 781.3 kcal


  • 6 cups chicken stock
  • 1 cup dry white wine
  • 40 g butter
  • 1 medium leek
  • 2 garlic cloves, crushed
  • 2 cups arborio rice
  • 1/4 teaspoon ground turmeric
  • 40 g butter, chopped finely, extra
  • 1/2 cup finely grated parmesan cheese
  • 100 g smoked salmon, coarsely chopped
  • 2 teaspoons finely chopped fresh dill
  • 50 g fresh Baby Spinach


  • Bring the stock and wine to the boil;reduce heat. Cover; keep hot.
  • Heat the first measure of butter in a large saucepan. Cook the leek and garlic, stirring, until the leek is very soft. Add the rice and turmeric; stir to coat in butter mixture. Stir in 1 cup of stock, cook stirring over low heat until the liquid is absorbed.
  • Continue adding stock mixture 1 cup at a time and stirring after each addition until all liquid is gone and rice is tender (around 35 minutes). Remove the pan from the heat and stir in the extra butter, cheese, salmon, dill and spinach.

Add Your Own Notes


Serving: 612gCalories: 781.3kcalCarbohydrates: 98.1gProtein: 26gFat: 25.8gSaturated Fat: 13.9gCholesterol: 70.3mgSodium: 1035mgFiber: 3.5gSugar: 7.3g
Keyword < 60 Mins, Australian, Easy, Egg-free, Free Of..., Healthy, Rice, Savory, Short-Grain Rice, Stove Top, Weeknight
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