Ingredients
Equipment
Method
- Sauté the Arborio Rice: In a large skillet over medium-high heat, melt the unsalted butter until it’s shimmering but not browned. Add the Arborio rice and stir continuously for 2 to 3 minutes, allowing the rice to toast lightly and absorb the butter, which enhances its nutty flavor and prepares it for slow cooking.
- Deglaze with White Wine: Pour in the dry white wine to deglaze the skillet, scraping any bits off the bottom with a wooden spoon or spatula. Continue stirring the rice until the wine is fully absorbed, which helps deepen the flavor of the risotto base.
- Gradually Add Stock and Stir: Begin adding the vegetable or chicken stock one cup at a time, stirring frequently to encourage the rice to release its creamy starches. Wait until each addition is almost completely absorbed before adding the next, repeating this process over 18 to 22 minutes until the rice is tender but still has a slight bite.
- Incorporate Pesto, Peas, and Cheese: When adding the final cup of stock, mix in the basil pesto, frozen peas, and optional grated mozzarella. Stir gently and reduce heat to low, letting the risotto simmer until it reaches a creamy, slightly thick consistency. Add a splash of heavy cream if needed to adjust the texture to your liking.
- Preheat and Prepare for Salmon Searing: While the risotto cooks, preheat your oven to 400°F (200°C). Heat olive oil in an oven-safe skillet over medium-high heat until hot but not smoking, which ensures a crispy sear on the salmon.
- Season and Sear the Salmon: Pat the salmon fillets dry, then season generously with salt and black pepper on both sides. Place them skin-side down (if applicable) in the skillet, searing each side for about 2 to 3 minutes until golden brown and crispy.
- Finish Cooking Salmon in the Oven: Carefully transfer the skillet with the seared salmon into the preheated oven. Bake for 8 to 10 minutes, depending on the thickness of your fillets, until the salmon flakes easily with a fork and is cooked through but still moist.
- Prepare the Maple-Dijon Glaze: While salmon cooks, whisk together maple syrup, Dijon mustard, water, and melted butter in a small saucepan. Heat over medium heat, stirring occasionally, until the glaze thickens slightly, about 4 to 5 minutes, taking care not to let it burn.
- Serve and Glaze the Salmon: Remove the salmon from the oven and transfer to serving plates. Spoon the warm maple-Dijon glaze generously over the fillets, then serve alongside the creamy pesto risotto for a balanced, flavorful meal.
Notes
- Use homemade basil pesto for a fresher, more vibrant flavor, or choose a high-quality store-bought version for convenience.
- If you prefer a richer risotto, stir in a little heavy cream or extra butter at the end to reach your desired creaminess.
- Be careful not to overcook the salmon to keep it moist and flaky; use a meat thermometer if available (130°F-135°F is ideal).
- Frozen peas add color and fiber, but feel free to substitute with fresh peas or skip if preferred.
- This dish pairs beautifully with a light green salad or steamed vegetables for a complete meal.