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Mary Berry Salmon Risotto Recipe

Mary Berry Salmon Risotto Recipe

Mary Berry's salmon risotto is a silky, rich risotto with tender salmon, fresh dill, and lemon — an elegant dinner that comes together in 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 650
Ingredients Method Notes

Ingredients
  

  • Risotto:
  • 400 g salmon fillet skin removed, cut into 3cm pieces
  • 75 g unsalted butter
  • 1 tbsp olive oil
  • 2 shallots very finely chopped
  • 3 garlic cloves crushed
  • 350 g arborio or carnaroli rice
  • 150 ml dry white wine
  • 1.2 litres good quality fish or vegetable stock kept hot
  • 75 g Parmesan finely grated
  • 25 g cold unsalted butter cubed
  • Zest of 1 unwaxed lemon and juice of ½ lemon
  • 2 tbsp fresh dill roughly chopped
  • 2 tbsp fresh flat-leaf parsley chopped
  • Salt and white pepper
  • Salmon:
  • 1 tbsp olive oil
  • Salt and white pepper

Method
 

  1. Season salmon pieces. Cook in hot oil in a non-stick pan — 2 minutes per side until golden and just cooked. Set aside.
  2. Melt 50g butter with oil over medium heat. Cook shallots 5–6 minutes until soft. Add garlic — 1 minute.
  3. Add rice — stir 2 minutes until slightly translucent. Add wine — stir until absorbed.
  4. Add hot stock 1 ladle at a time, stirring and waiting for each to absorb before adding the next — 18–20 minutes total.
  5. Remove from heat. Add cold butter and Parmesan — beat vigorously 1 minute until glossy. Add lemon zest, lemon juice, and most of the herbs. Season with salt and white pepper.
  6. Fold salmon gently through the risotto — keep in recognisable flakes. Serve immediately in warm bowls. Scatter remaining herbs over each portion.

Notes

Keep stock hot throughout — cold stock interrupts the cooking and texture.
Cook salmon separately and add at the end — keeps it in tender, distinct flakes.
The mantecatura — cold butter and Parmesan beaten in off the heat — creates the glossy, flowing texture.
White pepper not black — invisible in the bowl, no messy specks.
Lemon and dill are not optional — they define the flavour of this risotto.
Do not freeze — risotto rice becomes grainy and mushy on defrosting.
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