I made this for dinner last Sunday, and I think you might like to make it, too. What’s not to love about luscious, lemony, creamy-without-cream Limoncello Risotto? Or salmon fillets, lovingly cloaked in Dijon mustard, and topped off with a mixture of parsley and breadcrumbs? Below is the recipe in both video and printable format:
I hope this video wasn’t too long for you. Honestly, I did my best to keep you entertained during the continuous stirring of the risotto. If you’d like to keep me entertained, then by all means post a comment below!
Here’s the printable:
This 5-star meal is easy to make. Make it for Valentine’s Day or any time you need a romantic dinner for two (or four)! Wine pairing: cold Sauvignon Blanc.
Ingredients
- 4 cups (1 quart) low- or no-salt chicken stock
- 1 generous tablespoon olive oil
- 3 tablespoons cold butter
- 1 shallot (or half of 1 small onion), diced
- 1 1/2 cups Arborio rice
- 1/4 cup dry white wine
- 1/4 cup Limoncello
- The grated zest of 1 lemon
- 1/4 cup Parmesan cheese
- 1/2 teaspoon (or to taste) kosher salt
- 1 generous tablespoon fresh, minced parsley
- 2 salmon fillets, approximately 6 ounces each, skin-on or off (your choice)
- Kosher salt and grinds of black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1/3 cup dry, seasoned breadcrumbs (seasoned gluten-free crumbs will work)
- 1 tablespoon fresh, minced parsley
- 1 tablespoon butter
Instructions
- Heat the chicken stock until hot in a saucepan over low heat. Put the olive oil and 1 tablespoon of butter in a heavy pot or Dutch oven, and heat them over medium heat. When the butter melts, add the minced onion, and saute until the onion is translucent -- about 2 minutes. The onion should not color at all. Add the Arborio rice, and saute just until fragrant -- about 1 minute. Add the wine and Limoncello, and stir until the liquid is absorbed. Add a ladle (1/2 cup) of the hot chicken stock, and stir until the liquid is absorbed. Continue adding the chicken stock, 1 ladle at a time, stirring constantly, and always letting the liquid be absorbed by rice before each new addition of stock. Don't rush here -- the adding/stirring/absorbing process will take 20-30 minutes to complete.
- Off heat, stir in the remaining butter until it melts. Then stir in the lemon zest, cheese, salt, and parsley. Cover the pot to keep warm while you prepare the Salmon Dijon.
- Center the oven rack; heat the oven to 425°F. Season the salmon fillets with the salt and pepper. Spoon 1 tablespoon of the mustard atop each fillet, and spread it out with the back of the spoon. Put the breadcrumbs and parsley in a small bowl, and add 1 teaspoon of the olive oil, stirring with a fork until all ingredients are moistened. Divide the breadcrumb mixture between the fillets, pressing the crumbs into mustard.
- Set an oven-proof skillet over medium heat, and add 1 tablespoon each oil and butter. When the butter melts and its foam subsides, add the salmon, skin-side down. Sear until the bottom of each fillet is crisp -- 1 or 2 minutes. Transfer the skillet to the preheated oven, and bake until the salmon is done but not overdone -- 5-7 minutes.
- Divide some of the risotto between 2 plates, top with the salmon, and garnish, if you wish, with a wedge of lemon.
You may also like:
Susan Youngs aka Lady Hagathorn says
Wow! Cannot wait to try this one! I guess this is an excuse to make my limoncello recipe.
Thank you for the video!
Kevin Lee Jacobs says
Hi Susan – Homemade Limoncello sounds divine!
Brenda Johnson says
I was the extremely fortunate recipient of a plate, matching this very one, for my lunch on Tuesday!!! The only problem I have with it…..is to adequately describe how fantastic it was!!!!!! The salmon was spectacular, and the limoncello risotto could not have been a more perfect pairing!! Bold dijon, bright sunny lemon….creamy and crunchy- all on one plate!! (In one bite if you so desire!!) Just delicious Kevin!!! Thanks for sharing!!
Kim says
Maybe a suitable Valentines day meal with a nice wine?
Thanks for the recipe Kevin
Carol says
Don’t wait until Valentine’s Day to make this. I made it for dinner tonight – it was sensational – the only sounds around the dinner table were forks scraping plates and faint moans!
Kevin Lee Jacobs says
Hi Carol – So glad you tried — and liked — this dynamic duo!
Nancy P Adams says
This is such a great sounding Valentine meal and I’m sure to try it.
By the way, I love your roasted strawberries recipe. I took it a step further and roasted them a bit more. Then I put them into freezer/canning jars and froze them to use all winter. They are great on ice cream, on toast, scones and biscuits, a dab or two in some brownies before baking (yummy) and whatever else I can think of. And they are so easy–much easier to make than jam. So thanks for the idea.
gloria says
Your recipes are fantastic- Simple in execution and style, but complex in flavor-Thanks for this week’s menu!!!
Maraya says
Okay, Kevin, I promise I will make this! I have avoided making risotto because of all the stirring, but this one looks like it’s worth it. I may alter the salmon recipe a bit, as I like Dijon in smaller quantities. I’ll let you know what I come up with.
PS: I was hoping to see Avery in your video. I hope she’s doing well.
Laura in Georgia says
Well, I have some homemade Lemoncello processing. My Meyer Lemon tree gave me a great crop of organic lemons this winter.
I will try this recipe soon.
Jody Hibbs says
Sounds amazing! Will have to try this one. Trying to master salmon so it isn’t “fishy” and this sounds really good. Thanks Kevin.
Melissa Horton says
Valentines Day it is…!
Melissa Horton says
what else would you serve with this?
Kevin Lee Jacobs says
Hi Melissa – Steamed broccoli florets would go very nicely with this dish. You might like to have some good, crusty bread on the table, too, plus a bottle of Sauvignon blanc or Pouilly-Fuisse. Enjoy!
Susan says
Kevin I loved today’s video. You make everything look so easy. I will be making this for sure……just need some lemoncello!
Have a great Sunday. Good day for a fire.
Bernadette says
I’m making this for Monday’s dinner, making risotto in the pressure cooker is like magic it comes out perfect…just saying in case some people avoid making it.
Thanks for posting!
Maraya says
Thanks, Bernadette – Great idea! I’m going to make this risotto in my Instant Pot. Looks like I’ll have to reduce the liquid.
Chris says
My husband, who is experimenting with cooking now that he is retired, made this a few nights ago, ( using my homemade limoncello ) , along with broccolini, and chardonnay and pignot grigio. He, too, stated that the stirring of the risotto was a little tiresome, but I assured him that ALL risotto recipes require such stirring. The entire meal was excellent !! We will be making this again. We have a fresh fish store just down the road, and I am currently looking for broccolini seeds for my garden.
Donna Martell says
Not only are your recipes great, but your videos are nicely paced and calm – even soothing. No worries about the length of time to cook the risotto- It helped to see what it looked like as you progressed.
Susan says
Hi Kevin,
Risotto looks very good. Love your videos.
I have been making a very similar recipe for the salmon for several years from Ina’s How Easy Is That Cookbook. She uses panko and adds grated lemon zest. I have it pretty much memorized which is why I saw the similarities!
Casey C says
Oh, Kevin – as if I needed an excuse to have Limoncello or Pouilly-Fuisse (or a Vouvray) – thank you for this soon-to-be Valentine’s Day dinner!
Lynn says
The risotto recipe sounds fantastic. I’m definitely making this one! My only problem is that the salmon here in Australia is pretty awful so I won’t eat it. Do you think this would work with a white fish eg barramundi or cod?
Arden says
Ahhh, Kevin — this looks fantastic, as your recipes always do. The funny thing is that my mom discovered this method for making salmon and I’d completely forgotten about it. Will be great fun now to make it and think of both you and her, and the risotto sounds great!
Diane says
This recipe looks delicious with the Dijon mustard and bread crumbs on the salmon. The risotto is carefully seasoned and should be very tasty. Thanks again for your original recipes.
Chris says
What can we do with the leftover risotto?? The recipe “as is” makes quite a bit. My husband always makes a recipe “as is ” first time around , just to see how it goes, and i can understand wanting to make a fair amount with all that stirring going into it. We have already had a second meal with flounder in lemon and butter. Any casserole recipes, maybe ?? Soup ?? Kevin , any ideas ??
Julie R says
Kevin, I enjoyed watching this latest video and I’m glad that you take the time to explain each cooking step. It is always easy to follow your step by step instructions and get entertained at the same time. I hope Avery is adjusting to her new loving family, she is a sweetie.
I like the tip from Bernadette #16, about making the risotto in a pressure cooker. I have never used a pressure cooker, and have been thinking about getting one.
Barbie says
Kevin, the risotto sounds absolutely delicious. Just one thing…I don’t eat cheese (not a dairy problem, just don’t like it). Would the recipe still work without the cheese?
Thanks for so many great ideas…your videos are good entertainment!
Cathy V. says
Kevin,
I made your Limoncello Risotto and Dijon Salmon last night for friends, it was a huge hit! My husband made the Risotto while I prepared the rest of the meal.
Thank you for the great recipe and for all your other recipes and gardening tips.
Your instructions are always spot on and always turn out just right.
So happy for you and your new companion Avery. Enjoy your day!
Kevin Lee Jacobs says
Hi Cathy V. – Music to my ears. So happy you enjoyed this meal!
Janine says
OMG – made this for an early Valentine’s luncheon and it was superb! Love the lemon flavors – I had been given a bottle of Limoncello and didn’t know what to do with it. Now I will have to always keep it on hand! I also steamed some fresh asparagus and tossed it with even more lemon juice, lemon zest & butter – what a wonderful meal! Thank you for all your wonderful recipes and videos – every Sunday morning I look forward to seeing your posts. Much love to you, Mr. Silver Fox and Avery Ophelia Elizabeth!
Must also admit that I made some homemade chocolate truffles for dessert 😉
Kevin Lee Jacobs says
Hi Janine – So glad you tried — and liked — this recipe! Homemade chocolate truffles…YUM.
Billie Stanton says
Beautiful, Kevin! I can’t wait to make it, as a pescatarian always looking for more fish dishes. Can vegetable broth be substituted for the chicken broth in the rissoto? Thanks for all you do.
Kevin Lee Jacobs says
Hi Billie – You can certainly swap the chicken stock for veggie broth. Enjoy!
CINDI says
OHHHH MY! I DID THIS!..THIS RECEIPE..IT WAS TRULY AMAZING. Thanks SOOOO MUCH FOR All your tricks!This is definitely in my favorites box! Can’t wait to see what you have to say about the instant pot. I have not purchased one as yet..Thanks again for this LEMONCELLO DREAM!
Catherine says
Made this for the family Sunday meal yesterday and everyone loved it. This will definitely be a go-to recipe for entertaining. A swig of the limoncello, icecold from the freezer, for the chef was rather nice too. Got plenty of our own snow over here in the UK but this recipe had a nice spring-like feel to it which left me hopeful. Thanks Kevin.
Kate says
This recipe was fantastic! We always make risotto with mascarpone and your recipe was a change for the better! It was still creamy and just a touch lemony. The salmon turned out really great. I recommend taking the leftover crispy breadcrumbs that have fallen off onto the pan and sprinkling them on top of the risotto. Thanks so much for sharing this recipe!
Annie says
I made this last night and it was DELICIOUS and so easy. I didn’t have any Arborio rice on hand (and besides, as good as risotto is I usually don’t have the patience for it 🙂 ) but I did have some beautifully aromatic Basmati so I cooked that up, plated it with some buttery roasted carrots and added more butter and fresh lemon juice to to the whole business. Yummy! Thanks for another easy, delicious, nutritious meal idea. This just became a favorite in our kitchen.