Salmon with Beurre Blanc over Basil Risotto

I have a vast list of recipes I want to try that I am constantly adding to, so it is always growing and sometimes recipes get lost in the fray. Whenever I see a recipe in a book, or online, I flag it and save it for later, knowing that I will get to it eventually.

I saw this one, and I knew it would be one that the boyfriend would love, but I didn't expect the reaction that I got.


As soon as he saw it, he said "We have to make that. We have to make that TONIGHT!"

Well, I was just thinking I'd save it and whip it out again some other night, but he was determined. We needed some ingredients so we ended up making it a couple nights later, but he never let up about it, and I could tell he was really excited about making/eating it.

The smells from the kitchen were enough to make my mouth water the entire time. This meal was absolutely delicious. I especially loved the basil risotto, as it was so creamy but also had a fantastic and delicious basil flavor.

The sauce was delicious as well but you may not want to look at/tell others how much butter is in it! Though, to be fair, "Beurre Blanc" does mean White Butter so you kind of have to assume it is going to be a pretty buttery sauce.

Overall, a fantastic meal that we both LOVED and recommend to one and all. Try it for yourself, and let me know what you think!

Last Month: Cheese-Stuffed, Bacon-Wrapped Hamburgers
                      Triple Chocolate Cheesecake

Salmon with Beurre Blanc over Basil Risotto
Cook Time: 30-40mins        Yields: 4 servings
Ingredients:
THE RISOTTO
3 1/4 cups chicken stock
1/2 fresh basil, lightly packed
1 clove of garlic
1 Tbsp olive oil
1/2 cup shredded parmesan cheese
1 1/2 Tbsps butter
2 shallots, peeled and finely chopped
3/4 cup arborio rice
1/2 cup + 2 Tbsps dry white wine

THE BEURRE BLANC
2 Shallots, finely chopped
8 oz white wine
2 oz lemon juice
1 Tbsp heavy cream
3/4 cup cold unsalted butter, cubed
1/2 tsp lemon zest
salt and pepper, to taste

THE SALMON
4 salmon fillets
4 slices lemon
4 sprigs of thyme
salt and pepper, to taste

Directions:
THE SALMON
1) You can really cook the salmon any way you like. We chose to barbeque it but you could cook it in the oven or in a pan if you wanted. Be sure to check that it is cooked all the way through. Cook them right before the risotto is finished

THE BEURRE BLANC
1) Combine shallots, white wine, and lemon juice in a saucepan over high heat and cook until reduced to about 2 tablespoons.
2) Add the cream and continue to cook until it begins to bubble. Reduce heat to low.
3) Add the butter, one cube at a time, whisking to combine. Alternate between stirring over heat, and off the heat, until all the butter has been added. Continue to whisk until the sauce has reached a rich and thickened consistency.
4) Strain sauce through a mesh sieve and add lemon zest, salt, and pepper to taste. Store in a thermos until ready to serve.

THE RISOTTO
1) In a medium saucepan, simmer the chicken stock over high heat. Cover and reduce heat.
2) In a food processor, pulse basil, garlic, and 1 teaspoon of olive oil until coarsely chopped. Add in cheese and mix until finely ground.
3) Add remaining 2 teaspoons of oil and butter to a saucepan over a medium heat. Add shallots and stir until limp, about 2 minutes. Add the arborio rice to the shallots and stir until it begins to turn opaque, another 2 minutes.
4) Add the wine to the rice and stir until it is absorbed. Add chicken stock, 1 cup at a time, each time waiting until the first cup has been absorbed before adding another cup.
5) Once all the chicken stock has been added, stir in the basil mixture and cook until rice is tender and creamy, about 2 more minutes.
6) Serve risotto hot with salmon and beurre blanc, and enjoy!


(Recipe adapted from Happy Valley Chow)