Salmon Risotto Wine Pairing. I love salmon in almost every way that it’s been prepared and cooked, but I sometimes get stuck in a cooking rut. You know when you just seem to prepare the same tried and tested recipes every week. After a while, it can get a bit boring. So I was delighted during a recent visit to my local Waitrose to pick up one of their recipe cards on my way out of the store. This was for a delicious sounding Zesty Salmon & Parsley Risotto. I’d never actually made a risotto before and this sounded tasty and straightforward so I decided to give it a go.
Salmon Risotto Wine Pairing – the recipe (serves 4)
First you cook 265g of salmon fillets in 1.5 litres of hot vegetable stock for 8-10 minutes. You then remove the fish and set to one side and reserve the stock.
Fry one finely chopped onion in a little olive oil until softened. Then stir in 350g of risotto rice and one finely chopped garlic clove and cook for 1 minute. Add about a third of your reserved stock and cook, stirring until it absorbs all the liquid. Keep adding the stock a third at a time and stirring frequently until all the stock has been absorbed. This takes about 20-25 minutes over a medium heat.
Remove your pan from the heat and stir in a large bunch of chopped fresh parsley. Also add the zest and juice from 1 lemon, a knob of butter, and two tablespoons of freshly grated parmesan cheese. Break the salmon into large flakes and stir this into the risotto. Serve with lots of black pepper and some extra parmesan.
As the recipe doesn’t contain any vegetables I also added about 150g of frozen peas and half a chopped aubergine as I was adding the last of the stock to the pan. You could choose whatever vegetables you’ve got lurking in your fridge that need using up.
The result was surprisingly lemony. Refreshing and tasty too. So I want a refreshing and zesty wine to pair with this meal.
Salmon Risotto Wine Pairing – the wine
When pairing a wine it depends entirely upon what ingredients you use. So in the case of this risotto, the rice is not the main consideration.
Salmon is a healthy, oily fish so a wine that is high in acid will pair well with this meal. I also need to be aware that the lemons provide a bitterness to the flavour. The aubergines that I added also add to the umami/savoury flavour in the dish.
An unoaked chardonnay would be lovely with this meal. I’m trying lots of French wines at the moment. So I would choose this Chablis from Waitrose (£12.79) which has fresh citrussy flavours to pair with the lemony flavour of the risotto.
For those who would prefer a red wine, we need to ensure that the wine is low in tannins. Sticking with my French theme, I’d go for this Louis Jadot Beaujolais Villages (also from Waitrose £11.99) – a refreshing light red to pair with my light refreshing meal.
Erica’s Italian Wine suggestions
As I am in Italy at the time of writing and it is Risotto my mind is wandering to a Barbera d’Asti for the red and a Soave Classico for the white. But then let’s consider fizz too as I am writing this from the Prosecco region I think that would be a refreshing alternative or for something with a bit more structure. A Trento DOC or a Franciacorta DOCG perhaps, both Traditional Method sparklers as opposed the Tank Method Prosecco. I am more of a fan of Traditional Method but this family producer San Gregorio got my thumbs up, available from Fab-Wines. Quote 2017edw to get a 10 per cent discount!
Salmon Risotto Wine Pairing written by Julie Strutt DipM and Erica Dent DipWSET, Enjoy Discovering Wine