Rich King, Creamy Risotto
- 4 (8 ounce) king salmon fillets, pin bones removed
- 2 tablespoons butter, olive oil, or bacon fat
- ½ Spanish onion, minced
- ½ cup dry wine
- 1 cup Arborio rice
- 3-4 cups stock (vegetable, chicken, or corn)
- 1 ½ cups corn kernels (about 2 cobs), divided
- ½ cup heavy cream
- Salt and pepper, to taste
- ½ cup grated Parmigiano-Reggiano
In a large sauté pan melt 2 tablespoons of butter over medium heat. Sweat the onions until translucent, about 2 minutes. Add the rice, stirring continuously to toast, about 3 minutes.
Deglaze the pan with wine, scraping up any bits from the bottom of the pan. Stir continuously until pan is almost dry, when the spoon leaves a visible trail of the bottom of the pan. Adjust heat to low, and add the stock in ½-cup increments, stirring after each addition. Add additional stock when the stock is absorbed and the spoon leaves a trail in the rice. Continue adding stock until the rice is tender but still has a bit of a bite, approximately 30 minutes.
In a food processor, pulse 1 cup kernels with heavy cream until they have a coarse texture. Stir cream and corn mixture plus remaining kernels in the risotto. Add the last addition of stock, season with salt and pepper. When liquid is absorbed, remove from heat. Add grated cheese and stir vigorously to create a creamy texture.
Dry salmon with a paper towel, and season with salt and pepper. In a large nonstick skillet heated over medium-high heat, add oil. Add salmon, flesh-side down and sear until golden brown and cooked about ⅓ way through, about 4-5 minutes. Gently flip fish and sear until skin is crisp and golden and fish starts to flake, an additional 4-5 minutes. Set fish aside to rest.
Serve over corn risotto immediately.