Vegan Salmon & Cream Risotto
Questa ricetta è disponibile anche in italiano
This restaurant style vegan salmon & cream risotto is both creamy and indulgent. The absolutely perfect main to impress and “fish” for compliments!
Oh how I missed a good old fishy risotto. Thanks to a large selection of brands, it is nowadays possible for us vegans to indulge into extremely decent (and scarily close looking) meat free alternatives. Actually fish free in this case but just as wonderful.
It might not be the healthiest alternative out there and yes I can hear you thinking so. In this case though it is most definitely worth it as a treat from time to time, especially when it is this good.
Be careful though if you’re gluten free, as these alternatives are often likely to contain gluten (wheat) as well as pea or soy protein.
If you cannot find vegan salmon, you are gluten free or you do not use processed food, you can substitute it with this tofu salmon or with carrot salmon (for a smoked version).
That being said, this vegan salmon & cream risotto is 100% how a seafood-y risotto would be served to you in any Italian seaside restaurant.
Gorgeously “all’onda”, creamy and fatty, but all balanced out with lemon juice and zest. If seafood was something you used to enjoy and even perhaps miss, I guarantee you will absolutely love this risotto.
Tips for a good homemade Risotto
TIP 1: Pick the right rice.
Now this can seem unimportant, but I assure you that making risotto with the perfect rice is absolutely key to a great outcome. Make sure that you get your hands on the Italian varieties of Arborio or Carnaroli, which are quite similar and fall into the category of “Superfino” rice, that simply means super thin.
The main difference between the two is that Arborio rice grains tend to cook wholly, becoming soft and realising a creamy starch, while Carnaroli tends to hold the cooking for longer, and as a result it stays more “al dente”.
I prefer to use Carnaroli overall as I like a bit of a texture, moreover in this type of risotto that has added cream to it.
TIP 2: Toast the rice well before adding alcohol.
After the soffritto, always make sure to add the rice and thoroughly toast it for a good 30 seconds or up to 1 minute, but watch it closely and make sure not to burn it!). This step is important to both enhance the flavour and to bring the rice to temperature.
Alcohol should follow this step. You can use any alcohol you can think of, although in Italy we do use mostly wine and occasionally beer, to bring your homecooked risotto to a whole new level.
I recommend to add alcohol that is cool (better if fridge cold) as it will result in a thermic shock that will flavour more deeply the rice.
“Soffritto” basically consists of the veggies you first sauté in a pan, typically onion, carrot and celery.
TIP 3: use homemade broth.
It might seem too much of a fuss, but believe me, making your own vegetable broth to gently cook the risotto is way more preferable to store bought.
It takes no time at all to make and is made with common ready to hand vegetables that you will almost certainly having in your fridge. Easier yet, you can leave it to infuse while you’re dealing with all the prep for the risotto itself.
Broth should be the first thing you put on and it can be left to cook for as little as 15 minutes to a max of 45-60. Obviously the longer it cooks the better infused and flavoured it will be. But no matter how much time you have available you will see that it makes all the difference.
A basic vegetable broth can consist in as little as 3 vegetables: carrots, onion, celery. The secret for a speedy version, is to chop the veggies into chunks so they would flavour the water more easily.
You can go as crazy as you wish and include more veggies and scraps you have at hand.
You can put mushrooms from fresh to dry for an earthy flavour, or seaweed(s) for more of a fishy accent to the dish. There’s no actual rule, and the result will be a beautiful fragrant liquid that not only will go amazingly in your risottos, but can also be used to flavour soups and stews or to simply enjoy as it is.
TIP 4: Finish with a fat.
The final tip that I want to give to you today in order that you have a perfect, restaurant quality, risotto is to always finish it with a bit of fat.
This will aid massively in helping to achieve the best creamy texture. Fats you can use range from oils & butters, to nut spreads (if you are oil free), and to vegan cheese and cream. You are free to use your own flair here and use the one that best suits your dietary requirements.
At the final stage, we have to make sure the risotto has reached the “al dente” stage. We then have to turn off the heat and remove the pan from the stove. This is the point where fats are added, and stirred in almost like we want to whisk it in. This will result in a super creamy and airy texture.
Now, even if you’re excited to dig in, patience is key. Make sure to wait for at least a couple of minutes before serving your wonderful risotto.
You can thank me later.
Enjoy!
How to Make Vegan Salmon & Cream Risotto
Ingredients:
250 g Carnaroli Rice
200 g Vegan Salmon (I used Vivera see notes)
125 g Vegan Cream (unsweetened)
100 g White Wine (Chardonnay)
1 Lemon (unwaxed)
1/2 White Onion
1 tbsp Olive Oil
1 Garlic Clove
Salt
White Pepper
Fresh Dill to garnish
…for the broth…
1 l Water
1/2 Onion
1 Carrot
1 Bunch Dill
1 tsp dry Wakame
1 piece Kombu
1 tsp Sea Salt
Method:
1. Prepare the broth. Peel and cut in half the onion (reserve the other half for the “soffritto”), chop the carrot into chunks, add the dill, the salt and the seaweeds. Bring to boil and let it simmer for at least 15 minutes before adding it to the risotto (note: the longer, the better).
2. In a pan heat up a splash of oil with a crushed garlic clove, and sauté the vegan salmon fillets roughly crumbled. Add a pinch of salt and cook for 4-5 minutes or until fragrant. Set aside to be used later on.
3. In the same pan sauté the remaining half onion, finely chopped, in some olive oil for 7-10 minutes or until translucent (add some water or broth if needed).
4. Add the Carnaroli rice, mix well and toast for a minute or so on high heat, stirring to prevent it to brown.
5. Pour cold white wine over the rice, stir well then allow the alcohol to evaporate completely (1-2 minutes).
6. Add a couple of ladles of warm broth, lower the heat and allow the rice to absorb it all, stirring constantly.
7. Keep stirring and adding broth until the rice softeners (15-20 minutes). From time to time give the rice a little taste and adjust with salt and white pepper.
8. Once the rice is “al dente” stir in the juice of the lemon and the vegan salmon previously cooked. Heat it up until the salmon is warm.
9. Turn off the heat and remove the pan from the stove, then stir in the cream until every grain is coated. Allow the risotto to rest for a minute or two before serving.
10. Plate the vegan salmon risotto topped with fresh dill and lemon zest, and enjoy.
Keep the broth pot warm while risotto is cooking.
If you cannot find vegan salmon, you are gluten free or you do not use processed food, you can substitute it with this tofu salmon or with carrot salmon (for a smoked version).
If you like risottos or rice dishes make sure not to miss:
– Oven Baked Pumpkin Risotto
– Creamy Asparagus Risotto with Lemon and Peas
– Spanish Baked Rice
– Creamy Wild Rice Soup
– Vegan Risi e Bisi (Italian Rice & Pea Soup)
– Potato, Rice and Nori Bake
– Black Eyed Beans & Black Rice Salad
