Green-Chile Corn Risotto with Salmon

Ingredients

Risotto

• 4 cups reduced-sodium vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup (200 g) arborio rice
• 1½ cups corn kernels, thawed if frozen
• 1 can (4 oz/115 g) diced roasted mild green chiles, drained
• 1 tbsp unsalted butter
• ⅓ cup (30 g) finely grated Parmesan
• 1 tbsp fresh lime juice
• ¼ tsp fine salt

Salmon

• 4 skinless salmon fillets, 5 oz (140 g) each
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp fine salt
• ¼ tsp black pepper
• 2 tbsp chopped cilantro
• Up to ½ cup hot water, only if needed to finish rice

Equipment

Saucepan, wide skillet, baking sheet, thermometer

Allergens and ingredient notes: Fish, milk; check broth labels.

Step by step

1. Heat oven to 400°F (200°C). Keep broth hot in a saucepan over low heat. Heat risotto oil in a wide skillet over medium heat. Cook onion 5 minutes, add garlic for 30 seconds, then stir in dry arborio rice for 1 minute.
2. Add ½ cup hot broth and stir until mostly absorbed. Continue adding broth ½ cup at a time, stirring frequently and allowing each addition to mostly absorb before the next. After 15 minutes, add corn and drained green chiles. Continue 8–12 minutes until rice is tender with a slight bite and sauce is creamy. Use all four cups; add up to ½ cup hot water only if rice is still hard.
3. Meanwhile place salmon on a lined baking sheet. Rub with salmon oil, paprika, salt and pepper. Bake 12–16 minutes, depending on thickness, until centers reach 145°F (63°C). Time this to finish near the risotto.
4. Remove risotto from heat and stir in butter, Parmesan, lime juice and its salt. Rest 2 minutes; it should spread softly when spooned rather than sit as a stiff mound.
5. Divide risotto among four bowls, add one salmon fillet each and scatter cilantro over the fish and rice.

The Devotti twist: Roasted green chiles and sweet corn transform risotto, while salmon keeps its own smoky crisp-edged identity.

Make ahead and storage

Refrigerate in shallow covered containers within 2 hours; use within 3 days. Reheat cooked components to 165°F (74°C), adding a splash of water if needed. Keep cold sauces and crisp garnishes separate until serving.