Salmon Risotto
activeCreamy arborio rice with pan-seared salmon and lemon
Chef's FeatureSpecialSauteFlat Top
4 portions50 min labor
Instructions
1. Season salmon fillets with salt and pepper.
2. Sear salmon skin-side down in hot pan with olive oil, 4 min per side. Set aside.
3. Dice onion. Toast arborio rice in butter for 2 minutes.
4. Add onions, cook until translucent.
5. Ladle warm chicken stock one cup at a time, stirring until absorbed.
6. Continue for 18-20 minutes until rice is creamy and al dente.
7. Stir in parmesan, heavy cream, and lemon juice.
8. Plate risotto, top with flaked salmon.
Cost Summary
Batch (4 portions)
Food Cost
$30.30
Labor Cost
$20.83
Total Cost
$51.13
Per Item
Food Cost
$7.57
Total Cost
$12.78
Menu Price
$34.00
Profit
$21.22
Margin
62.4%
Ingredients
| Ingredient | Quantity | Unit | Line Cost |
|---|---|---|---|
| Arborio Rice | 1 | lb | $2.90 |
| Atlantic Salmon | 1.50 | lb | $17.99 |
| Chicken Stock 32oz | 32 | oz | $4.29 |
| Extra Virgin Olive Oil | 1 | oz | $0.19 |
| Heavy Cream | 4 | oz | $0.69 |
| Kosher Salt | 0.50 | oz | $0.05 |
| Lemons | 2 | ea | $0.90 |
| Parmesan Cheese | 4 | oz | $2.25 |
| Unsalted Butter | 2 | oz | $0.62 |
| Yellow Onions | 0.50 | lb | $0.43 |
Cook History
- Cooked on Feb 28, 2026 (menu: Feb 28, 2026)
Ratings
4.5 / 5(2)- ★★★★★Outstanding texture on risottoMar 2, 2026
- ★★★★☆Salmon slightly over, rice was perfectMar 2, 2026