SALMON RISOTTO with bell peppers, bacon and zafferano
Recipe type: pasta, rice and Co.
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
The idea for this risotto came to me a few years ago when I was still living in Bologna. I wanted to combine the classic tradition of risotto with something different, using both meat and fish (which in Italy is not very common). The result was excellent: every time I prepare it, it is a success, both with Italians and friends from other countries. Crispy pancetta goes well with the softness of the salmon and the sweetness of the pepper; saffron completes the whole and allows the risotto to become creamy.
  • 11/2 cup (320 gr) rice (arborio, carnaroli or vialone nano)
  • 1 lb (450 gr) salmon fillet
  • 6 oz (170 gr) sliced bacon
  • ¼ lb (110 gr) shallots
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 1 clove of garlic
  • 1 quart vegetable stock
  • 5 tbsp (70 gr) butter
  • 2 tbsp extra virgin olive oil
  • ½ cup (120 ml) white wine
  • 0,3 gr saffron
  • to taste parsley
  • to taste black pepper (plentiful)
  • to taste table salt (just a little)
  1. FIRST STEPS - Heat the casserole and saute the sliced bacon until all the fat has melted and the lean part is well toasted. When the bacon is ready, remove from the pan and let stand in a covered dish. Now drain the fat from the pan and add 1 tablespoon of butter. Once the butter has melted, add the salmon cut into cubes of ½ inch off the side and toss for 1 minute, then add wine and cook on high heat. At the start of the boil, continue to cook for another 2 minutes and put the salmon aside in a covered dish, retaining the cooking liquid.
  2. BELL PEPPERS - In a separate pan, saute ⅛ lb of finely chopped shallots in 2 tablespoon of olive oil. When the shallots are tender and translucent, add the peppers cut into cubes of ⅛ inch off the side. Continue cooking over high heat for another 20 minutes stirring frequently.
  3. RISOTTO - In the same pan where you cooked the salmon and bacon, saute ⅛ lb of finely cut shallots. Now, raise the heat and toast the rice for 3 or 4 minutes until it is golden and translucent. Add the peppers, the cooking liquid retained from the salmon and abundant vegetable stock (enough to just cover the rice). At the start of the boil, lower the heat slightly. The rice should simmer steadily. Keep cooking for about 12-15 minutes. If, during cooking, the risotto were to result too dry, add more piping hot vegetable stock. Once finished cooking, add the salmon, bacon, finely chopped parsley and pepper, and adjust the seasoning. Turn off the heat and immediately add 4 tablespoon of butter taken straight from the fridge and the saffron dilute in 1 tablespoon of water. Stir in for a few minutes until creamy. Cover the risotto and let stand for 3-4 minutes before serving.
Recipe by philosokitchen at