Spice N' Herbs Seasoning 
Tony Chachere’s Salmon Risotto
Creamy, cheesy and packed with bold flavor, this Salmon Risotto by @NachoCookin' is sure to be…
Get RecipeCreamy, cheesy and packed with bold flavor, this Salmon Risotto by @NachoCookin’ is sure to be a fan favorite. Finished with Parmesan, mascarpone and fresh lemon, it’s a comforting dinner that’s easy to make.
Ingredients
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For the Salmon:
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4 pounds wild sockeye salmon, portioned
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2 tablespoons Tony Chachere’s Spice N’ Herb Seasoning
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2 tablespoons beef tallow
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2 tablespoons Irish butter
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For the Risotto:
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2 cups Arborio rice
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2 shallots, finely diced
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4 cloves garlic, minced
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2 tablespoons beef tallow
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2 tablespoons Irish butter
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3/4 cup Sauvignon Blanc
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5 cups chicken stock, warmed
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1 cup clam juice
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1 cup freshly grated Parmesan cheese
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1/2 cup mascarpone cheese
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zest of 1 lemon
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2 tablespoons fresh lemon juice
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Tony Chachere’s Spice N’ Herb Seasoning, to taste
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For the Green Beans:
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2 pounds green beans, trimmed
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Tony Chachere’s Spice N’ Herb Seasoning, to taste
- Clear
Directions
- Pat salmon dry, slice into individual portions, and season generously with Tony Chachere’s Spice N’ Herbs Seasoning.
- In a large saucepan over medium heat, melt tallow and butter. Add shallots and sauté for 30 seconds before adding garlic.
- Add Arborio rice and toast for 1 minute, stirring to coat in the fat.
- Pour in Sauvignon Blanc and cook until mostly absorbed.
- Gradually add warmed chicken stock and clam juice, stirring frequently and allowing liquid to absorb before adding more. Continue for 20–25 minutes until rice is tender with a slight bite and creamy consistency.
- Meanwhile, heat tallow and butter in a cast-iron skillet over medium-high heat. Sear salmon on both sides until golden and cooked through. Keep warm.
- In the same skillet, sauté green beans in the remaining salmon fat. Season with Tony Chachere’s Spice N’ H Seasoning and cook for 5–8 minutes until tender with some caramelization.
- Finish risotto with additional Tony’s instead of salt, Parmesan, mascarpone, and lemon zest. Stir until rich and creamy. Finish with fresh lemon juice.
- Serve risotto topped with flaky salmon alongside the green beans.
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