Chicken/Shrimp/Salmon Risotto

Chumplet

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I recently freestyled this recipe because I scored some saffron, and when I looked in the freezer, I only had one chicken breast, a bit of shrimp, and a single salmon fillet left for the two of us.

So I decided to combine them all, using what I had in the fridge to pull it together. It turned out great, so I sent it to the Musa publisher's blog and also posted it on my blog if you want to see a picture:

Shrimp, Chicken & Salmon Risotto

1 cup chicken stock
1 boneless chicken breast
2 tbsp. olive oil
1 tbsp. tomato paste
1 tbsp. chopped garlic
1 tsp. smoked paprika
250 g sliced mushrooms (8.8 ozs)
1 tbsp. butter
½ cup Arborio rice
A few threads saffron (optional)
1 cup frozen peas
1 cup raw peeled shrimp, medium to large size
1 boneless salmon filet
1 cup white wine
1 tbsp. cream cheese
salt & pepper to taste

Heat chicken stock in a small saucepan. Keep warm until needed.

Cut chicken into bite size pieces and sauté in olive oil. Stir in tomato paste and garlic while sautéing. Sprinkle with paprika and stir well.

Add mushrooms and butter. Sauté until mushrooms are tender.

Stir in rice, saffron, and chicken stock. Cover and simmer for about 15 minutes. Check for sticking and stir if necessary.

Carefully drop in peas, shrimp, and salmon. Cook over medium-low heat until sauce has thickened. Be sure to stir occasionally. Drizzle white wine in every few minutes until you’ve added ¼ cup. The same method as if you were making risotto.

Blend in cream cheese and the rest of wine. Cover and simmer until the shrimp is pink and the salmon is flaky.

Season to taste with salt and pepper.

Serves 4
 

Maryn

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This sounds lovely. Duly copied. Now I wish I hadn't just grocery shopped this morning. I guess I can wait until next week to try it out.

Maryn, pouting adorably
 

chompers

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Mmm, this sounds so good. Thanks for the recipe.