chilli oil,  Rice,  Salmon

Salmon Confit with Milanese Risotto


Salmon Confit with Milanese Risotto

I love salmon confit, I love tuna confit – it’s just yummy. Salmon confit with Milanese Risotto is the perfect combination. The salmon literally just melts in your mouth, it’s so soft and tender. The Milanese Risotto is perfect and not over complicated. Milanese Risotto is basically Saffron Risotto. It is one of the easiest risotto’s to make.

This recipe is a little technical, and you need patience. However, the end result is worth all the fuss. If you have never had salmon confit, no time like the present to give it a shot. Especially if you are in Victoria in stage 4 restrictions.

To give this salmon a bit of oomph, I added Hov’s Kitchens Chilli Oil – the chilli oil doesn’t overpower the dish with heat, it just gives it that little bit of a kick.

Salmon was used in this recipe because that is the only fish (besides flake) that my kids will eat. This dish is delicious also with Tuna. In fact when I learnt to make this at culinary school all those years ago, we learnt how to make this with Tuna.

As I stated earlier, Salmon Confit with Milanese Risotto is a bit technical and fiddly. But, give it a go and see how you go. In these blogs, I try to make easy and simple dishes for the average cook at home to enjoy. This recipe is not that hard, you just need patience. So hopefully, it’s not too difficult and you get to enjoy the end result. So ..

Let’s make Salmon Confit with Milanese Risotto.

Both the salmon and the risotto take patience and you have to be with the dish the whole time, you can’t just walk off and leave it to cook. This is where the patience kicks in. If you leave the risotto even for a few seconds, the bottom can burn and you will have that horrible burnt flavour though out the whole dish. If you leave the salmon, the temperature can drop to under 60C and that will leave you with undercooked or raw salmon. We don’t want either of those things to occur.

It’s up to you which one you want to cook first, I did both at the same time, however, if you are new to cooking risotto or confit, you may want to cook one first and then the other. I suggest cooking the risotto first, because you can reheat the risotto easily.

Milanese Risotto First .

Combine the stock and saffron in a medium saucepan over high heat. Bring to the boil. Reduce heat and hold at a simmer. You want the stock to remain hot for the next 18-20 minutes.

Heat butter and oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add rice and stir for about a minute. The rice will turn translucent.

Add wine and cook, stirring constantly, until liquid is completely absorbed. Add a 1/2 a cup of stock and stir with a wooden or large metal spoon until absorbed. Continue to add the stock, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb. Make sure you really stir, especially at the bottom of the saucepan so it doesn’t burn. Remember, you don’t want that burnt flavour in your rice.

Cook for 18 minutes or until the rice is tender yet firm. The risotto will be creamy and a little firm to the bite. Remove from heat. Stir in the parmesan. Season with salt and pepper.

Now the Salmon Confit..

In a large pot add the 600ml of Olive Oil, Hov’s Kitchens Chilli Oil, vanilla, star anise, cardamom pods and peppercorns. Heat the oil until it gets to 60C – 150F.

Once the oil has heated to 60C take it off the heat and add the salmon. Leave for 15 minutes but the temperature needs to stay at 60C – so if it goes under, just pop back on the heat until it reaches that temperature and take off again.

Keep the oil at 60C – 150F

After 15 minutes, carefully take the salmon out of the oil and place on a board. Serve the risotto on a plate or bowl and top with the salmon. You can add a nice salad to the side too and top the salmon with chilli flakes.

Salmon Confit with Milanese Risotto.

The risotto will be creamy and delicious and the salmon will be tender and melt in your mouth. Well worth the effort and patience for this awesome dish.

When we are out of lockdown (Victorians) impress your friends and family and make this for them for dinner. They will love it too!

Salmon Confit with Milanese Risotto

Salmon Confit is so soft and tender and the salmon melts in your mouth. Paired with Malinese Risotto tops off the perfect meal.
Course dinner, lunch, Main Course
Cuisine Australian, Italian
Keyword confit, confit salmon, Fish, milanese risotto, risotto, salmon
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 people

Ingredients

  • 4 pieces of salmon – skin off
  • 600 ml Olive Oil
  • 2 tbsp Hov's Kitchens Chilli Oil
  • 1 Vanilla Pod Scraped
  • 1 Star Anise
  • 6 Cardamom pods
  • 6 peppercorns

Milanese Risotto

  • 4 cups Chicken Stock
  • 1/2 Tsp Saffron Threads
  • 1/2 Cup White Wine
  • 20 g Butter
  • 1 tbsp olive oil
  • 4 garlic cloves minced
  • 1 onion chopped finely
  • 1 1/2 cups Aborio Rice
  • 1/3 cup grated Parmesan
  • Salt and pepper

Instructions

  • In a large pot add the 600ml of Olive Oil, Hov's Kitchens Chilli Oil, vanilla, star anise, cardamom pods and peppercorns. Heat the oil until it gets to 60C
  • Once the oil has heated to 60C take it off the heat and add the salmon. Leave for 15 minutes but the temperature needs to stay at 60C – so if it goes under, just pop back on the heat until it reaches that temperature and take off again.
  • After 15 minutes, carefully take the salmon out of the oil and place on a board and get ready to serve with the risotto.

Milanese Risotto

  • Combine the stock and saffron in a medium saucepan over high heat. Bring to the boil. Reduce heat and hold at a simmer.
  • Heat butter and oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add rice and stir for about a minute.
  • Add wine and cook, stirring constantly, until liquid is completely absorbed. Add a 1/2 a cup of stock and stir with a wooden or large metal spoon until absorbed. Continue to add the stock, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb. Make sure you really stir, especially at the bottom of the saucepan so it doesn't burn.
  • Cook for 18 minutes or until the rice is tender yet firm. The risotto will be creamy and a little firm to the bite. Remove from heat. Stir in the parmesan. Season with salt and pepper. Put on a plate and add the salmon over it. Top with a bit of chilli .
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