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Main Dish • Italian

Smoked Salmon Risotto (Instant Pot or Stove-Top) Recipe

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.

4.9 from 146 votes
55 mins
Total Time
6
servings
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Smoked Salmon Risotto (Instant Pot or Stove-Top)

How to Make the Best Smoked Salmon Risotto (Instant Pot or Stove-Top)

This smoked salmon risotto is the perfect elegant dish that looks far more complicated than it actually is to prepare. Rich, creamy, and infused with the subtle, smoky flavor of salmon, this risotto makes an impressive main course for date night at home or when you want to impress dinner guests.

The beauty of this recipe is its versatility—you can make it on the stove-top for traditional risotto results, or use an Instant Pot for a quicker version. Either way, the key to success is using fresh seafood or fish stock and high-quality smoked salmon. The arborio rice releases its starch slowly as it cooks, creating that luxurious, creamy sauce that risotto is famous for.

Top each serving with tender smoked salmon, fresh herbs, and a bright squeeze of lemon juice to cut through the richness. The combination of buttery risotto, salty smoked salmon, and fresh dill and chives creates a harmonious dish that’s both sophisticated and utterly satisfying.

Smoked Salmon Risotto (Instant Pot or Stove-Top)

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.

4.9 from 146 votes
CourseMain Dish
CuisineItalian
Keywordfish risotto, salmon risotto, seafood risotto, smoked salmon risotto
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings6 servings
Calories503kcal
AuthorAlex Raeburn
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Ingredients

Risotto

Toppings

Instructions

Stove-Top Method

  1. Heat the stock in a separate pot and keep it warm over low heat throughout the cooking process.
  2. In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
  3. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
  4. Add the arborio rice and stir to coat with the butter, toasting lightly for about 2 minutes.
  5. Deglaze the pot with the white wine, stirring constantly until the wine is almost completely absorbed.
  6. Add the warm stock one ladle at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ladle of stock. This process should take about 18-20 minutes.
  7. The risotto is done when the rice is creamy and tender but still has a slight firmness in the center of each grain (al dente).
  8. Remove from heat and stir in the remaining 6 tablespoons of butter and the grated Parmesan. The risotto should be creamy and flowing.
  9. Season with lemon juice, salt, and pepper to taste.

Instant Pot Method

  1. Press the sauté button on the Instant Pot and melt 2 tablespoons of butter.
  2. Add the diced onion and cook until softened, about 2-3 minutes. Add the garlic and cook for another 30 seconds.
  3. Add the arborio rice and stir to coat with the butter, toasting lightly for about 1 minute.
  4. Deglaze with the white wine, stirring to scrape up any browned bits from the bottom.
  5. Add the stock and stir well, making sure all the rice is submerged.
  6. Close the lid and cook on high pressure for half the normal cooking time (typically 6 minutes for arborio rice). Use a quick release when done.
  7. Carefully open the lid and stir in the remaining 6 tablespoons of butter and the grated Parmesan until creamy.
  8. Season with lemon juice, salt, and pepper to taste.

To Serve

  1. Divide the risotto into bowls and top each serving with smoked salmon strips.
  2. Garnish with fresh chives and dill.
  3. Add a squeeze of fresh lemon juice if desired.

Notes

  • The stock should be warm throughout the cooking process to ensure even cooking and creaminess.
  • Do not rinse the arborio rice—the starch is essential for creating the creamy texture.
  • If you prefer a thinner risotto, add more stock at the end. For a thicker consistency, cook a bit longer.
  • Smoked salmon should be at room temperature when added as a topping to prevent cooling the risotto.
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