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Originally, I received this recipe from my good friend, Alexey Shvets.
However, after slightly modifying it (honestly, borrowing some techniques from other chefs), I created my own version, which has become a favorite for me and my family. And now, I want to share it with you. Enjoy!
By the way, for this dish, I use ñora pepper—traditionally added to paella. It’s not part of the classic risotto recipe, but I think it makes the flavor more interesting. I bought a huge amount of it dried while in Spain, and now I only make risotto with it.
Arborio rice
Squid
Mussels
Shrimp
Salmon
Onion
Saffron
Cream
Parmesan
Chicken broth
White wine
Pepper
Thyme
Arugula
Preparation of the salmon marinade
For the marinade: 2 parts salt, 1 part sugar.
Rinse the marinade off and place the salmon on a pre-soaked alderwood plank.
Cooking the risotto
Preheat the grill to 200°C.
Sauté the onion in olive oil, then add the rice and stir for a couple of minutes.
Pour in the white wine until the rice is almost submerged in the wine.
Stir continuously to evaporate the wine.
Add the ñora pepper.
Once the wine evaporates, add the broth mixed with saffron.
Repeat this process a few times until the rice reaches al dente.
When the rice is nearly ready, briefly place the squid and shrimp on the grill.
Grill until they’re halfway cooked, then add them to the risotto.
Next, stir in the cream and mix well.
Once the cream slightly evaporates, remove the saucepan from the grill and add Parmesan.
I love a lot of Parmesan — the more, the better!
Slightly simmer the mussels in a pot with thyme, then place the salmon on the alderwood plank.
Lower the temperature to 130°C.
Smoke the salmon for about 15 minutes.
Once the protein starts to firm up, remove the salmon and add it to the risotto.
