Salmon with Dill Sauce & Lemon Risotto

Can you use other types of rice to make salmon risotto?

Arborio rice is a short-grain rice that’s widely considered the best type of rice for making risotto. Thanks to a high starch content, it can absorb large amounts of liquid. There are a few other varieties of short-grain rice, such as Carnaroli, Vialone Nano and Baldo, that are equally suitable for making risotto. You need rice with the right amount of starch for that signature creamy risotto texture.

Can you use other types of salmon to make salmon risotto?

We prepare the salmon and risotto separately in this recipe, so feel free to use your favorite salmon recipe when preparing this dish. Leftover salmon works well and can be torn into small pieces and stirred into the risotto to warm it through. Smoked salmon is a good alternative, too, if you don’t have time to cook.

How do you store leftover salmon risotto?

Leftover salmon risotto can be stored with the salmon in a separate container or with it stirred into the rice. We recommend storing them separately if you want to reheat the rice but want to keep the salmon cold (your coworkers may appreciate you keeping fish out of the microwave!). Either way, store the components in airtight containers and keep them in the refrigerator, where they are good for up to 3 days.

—Lindsay Mattison, Taste of Home Contributing Writer