Risotto is the ultimate comfort food. Creamy, soothing, and versatile, it is the perfect dish for long winter nights this holiday season. Adding a little decadent Smokin’ Brothers salmon to this simple, humble dish brings a touch of indulgence and a boost of protein to keep you going through the cold. Perfect for one, and easily scaled up as a Christmas dinner starter or main, risotto is the dish that always rises to the occasion.
Risotto makes a fantastic gluten-free alternative to pasta, offering the same satisfying richness without the wheat. While arborio rice is traditional, risotto is wonderfully adaptable (find some alternatives here). Pearl barley, farro, or even couscous can take its place, each offering a slightly different texture and flavour while keeping the same slow-cooked, heartwarming feel.
The magic of risotto is in the method. It starts with gently toasting the rice in butter or oil, allowing the grains to take on the flavour of onions or shallots. Warm stock is then added slowly, ladle by ladle, so the rice cooks gradually and releases its natural starches, giving risotto its creaminess. It’s a process built on patience. Once the rice is perfectly cooked, the mantecatura stage brings it all together: a final stirring in of butter and sometimes a touch of cheese, adding richness and depth and transforming simple ingredients into something truly luxurious and comforting.
Here is how to make a risotto with all the best Christmas flavours: dill, chives and smoked salmon.
Ingredients
- 150g of smoked salmon belly cut
- 250g risotto rice
- 900ml stock (any, depending on your preference)
- 3 shallots or 2 white onions
- 4tbsp chopped dill
- 4tbs chopped chives
- 100ml white wine
- 2tbsp olive oil
- 1.5 tsp butter
- 2 tsp orange zest
- 60g parmesan
- Whole or ground nutmeg
- Salt and pepper
Method:
- Heat olive oil in a pan and gently sauté the shallots until softened.
- Add the rice and stir to coat, toasting it lightly with the shallots.
- Once the rice is toasted, pour in the wine and let it wine reduce.
- Gradually add warm stock, a ladle at a time, stirring often and allowing the rice to absorb the liquid before adding more. Continue until the rice is cooked through.
- As the risotto cooks, add the chives, dill, and season with orange zest, salt, pepper and nutmeg to taste.
- When the rice is done, remove the pan from the heat, stir in the butter, and cover the pan. Let the risotto rest for a few minutes.
- Spoon the risotto onto plates and finish with diced smoked salmon on top.
. 
If nothing else, cooking risotto is the perfect excuse to crack open a bottle of crisp white wine and linger over a warm, steaming pot on a chilly evening. The Smokin’ Brothers know better than anyone that good things take time, from their hand-reared fish to their artisanal smokehouse. Risotto embodies the same philosophy: patience always delivers the best results.
To get started, you can find our premium, sustainable smoked salmon and trout here.
Recipes and food styling by Kerstin Hartwig
Article written by Catrin Lewis