HEARTY SALMON RISOTTO

 

In Necluda, where Hylian rice was first cultivated in Hateno Village, cooks developed a method of slowly toasting rice before simmering it in broth until it became rich and creamy. Over time, this technique became a staple in local kitchens, valued for its simplicity and consistency rather than any particular flourish. It was the kind of food built around patience, heat, and attention more than rare ingredients.

Hearty Salmon are native to the cold waters of Hebra and Tabantha, far to the west of Hateno. As trade routes expanded across Hyrule, the fish gradually made their way into eastern markets, where they became a valuable ingredient in more refined village cooking. In Hateno, cooks began preparing the salmon before folding it into their risotto, allowing its flavor to blend into the rice rather than stand apart from it. This preparation eventually became known as Hearty Salmon Risotto.

“Restores your health and temporarily increases your maximum hearts. The rice used in this rich risotto permeates the light flavor of the salmon.”

This version builds on that same foundation with a more layered finish. Pan-seared salmon is flaked into a slow-cooked arborio base made with white wine and broth, then enriched with butter and parmesan. The dish is finished with smoked salmon and salmon roe, adding depth and contrast to the creamy rice. The result is a risotto that stays rooted in Hateno’s traditional approach while incorporating ingredients from across Hyrule’s wider trade routes.

Ingredients

1-2 tbsp olive oil

2 salmon filets (about ½ to ¾ lbs total)

1 small shallot, diced

2 cups arborio rice

½ cup white wine

¼ tsp salt

6 cups chicken broth

4 tbsp butter

½ cup grated parmesan cheese

Salt and pepper

Slices of smoked salmon (3 per serving)

2 oz salmon roe

Handful of parsley, chopped

Pour the broth into a small stock pot and bring to a simmer over medium heat and then reduce to low to maintain simmer. Season the salmon filets with salt and pepper.

Add two tablespoons of olive oil to a pan over medium heat. Add salmon filets skin side down. Pan fry the salmon for 4 minutes, then flip the salmon and fry flesh side down for about 3 minutes more, until the salmon is done to your liking. Remove the salmon from the pan and place aside on plate.

When the salmon cools a little, remove the skin from the salmon and then, using a fork, flake the salmon into small pieces.

Place a pan over medium heat. Once warm, add 1 tbsp of olive oil, coat the pan, and then add the shallots. Cook the shallots until soft, about 3-5 minutes. 

Add the rice along with ¼ tsp of salt and stir to coat the rice grains evenly with oil. Sauté the rice for a minute or two to lightly toast it. The rice should turn opaque, but do not let it brown or burn.

Add the white wine, stir, and allow it to cook until the wine just about completely cooks off about 2 minutes. 

Turn the heat down to medium-low, and start adding the broth a half cup at a time (I usually use a ladle). Stir frequently as the broth cooks off. Do not add the next ½ cup of broth until the prior is almost completely cooked off. Do not allow the rice to burn through this process. Keep stirring. As the rice cooks it should begin to release starch and become a little creamy.

Once the rice is al dente (firm, but not undercooked), add one more ladleful of broth (or another ¼ to ½ cup) of the stock, and stir it into the rice. Immediately remove the pan from the heat (don’t let the stock cook off this time), and stir the salmon pieces into the rice until fully incorporated. Stir 4 tbsp of butter into the rice until it has fully melted.

Now add the cheese, stirring until it has completely melted. Repeat this until the cheese has been fully added and melted into the risotto. Add one last ladle of warm broth into the risotto and stir to incorporate it. At this point the rice should be fairly loose and creamy with custard visible around the rice and salmon. The risotto is ready.

To serve the risotto, add a portion of the risotto to a shallow bowl and garnish with chopped parsley. Add a dollop of salmon roe to the center of the risotto. Curl three pieces of the sliced smoked salmon and add them to the top of the risotto around the salmon roe. Enjoy!

Learn more about the Hearty Salmon Risotto dish from The Legend of Zelda: Breath of the Wild at Zelda Dungeon.