Smoked Salmon Risotto


  • 4 tbsp olive oil
  • 1 onion finely diced
  • 1½ cups Arborio rice or short-grain rice
  • ¼ cup white wine
  • 3 cups vegetable broth
  • 1 tsp salt
  • ½ lb (200 g) smoked salmon, shredded
  • 1¼ cups (100 g) Pecorino cheese, grated or shredded
  • 1 tbsp chives, chopped
  • 1 lemon its zest
  • Garnish (optional) : caviar
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 8 Minutes. Add the olive oil and onion and Sauté for 5 Minutes. Add the rice and sauté, stirring for 1 more minute. Then add the white wine and sauté for the last 2 minutes, until the alcohol evaporates.
  • Press Cancel. Add the vegetable broth along with the salt and stir.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
  • When done, press Cancel and let the pressure release naturally for 10 minutes. Then turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid.
  • Add the shredded smoked salmon, grated or shredded pecorino cheese, chopped chives, and lemon zest. Mix until everything is combined and the cheese melts. Check the seasoning if necessary.
  • Optionally, serve garnished with caviar.
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