Ikura Risotto: Creamy Risotto with Salmon Roe
Ikura Risotto: Creamy Risotto with Salmon Roe
Ikura risotto combines creamy rice with the briny pop of salmon roe. Prepare the risotto normally, remove it from direct heat, finish it with butter and Parmesan, and add the roe at serving rather than cooking it in the pan.
Chum Salmon Caviar | Coho Salmon Caviar | Red Caviar & Ikura Collection
Ingredients
- 1 cup Arborio or another risotto rice
- About 4 cups low-sodium broth, kept warm
- 1 small shallot, finely chopped
- Dry white wine, optional
- Olive oil
- Unsalted butter
- Finely grated Parmesan
- Fresh lemon juice, optional
- Salt and pepper to taste
- About 3 oz salmon roe (ikura)
- Chives or dill for garnish
How to Make Ikura Risotto
- Keep the broth warm in a separate saucepan.
- Soften the shallot in olive oil and a little butter.
- Add the rice and stir briefly to coat the grains.
- Add wine if using and allow most of it to absorb.
- Add warm broth gradually, stirring regularly, until the rice is creamy and cooked to your preferred texture.
- Remove from direct heat and finish with butter and Parmesan. Add lemon if desired.
- Plate the risotto, then spoon chilled ikura over the top. If you want roe throughout the dish, fold in a small amount very gently after the pan is off the heat.
- Garnish with chives or dill and serve promptly.
Why Add Ikura at the End?
Salmon roe is valued for its intact eggs and characteristic pop. Prolonged direct heat can firm or rupture the eggs and change their texture. Treating ikura as a finishing ingredient keeps it visually distinct and provides a contrast with the warm risotto.
Products You May Like
Choosing the Roe
Chum Salmon Caviar gives a large egg that stands out on the creamy rice. Coho Salmon Caviar is another good option. Because salt level varies by lot and cure, season the risotto conservatively before adding the roe.
Variations
- Add sautéed mushrooms for an earthy contrast.
- Serve with grilled scallops or shrimp for a larger seafood course.
- Omit wine and use broth plus a little lemon for acidity.
- Use herbs such as chives or dill sparingly so the roe remains the focus.
Leftovers
If possible, keep unused ikura separate from leftover risotto. Reheat the rice base first and add cold roe after reheating. Follow the product-specific storage instructions for the roe and see our Salmon Roe Storage Guide.
More Red Caviar Recipes
See the Red Caviar Recipe Hub and the Salmon Roe & Ikura Guide.
Collections You May Like
Global Seafoods Experience
Global Seafoods North America has decades of experience handling salmon roe. In warm dishes such as risotto, our practical recommendation is to finish the hot food first and add ikura at the end so the roe remains a distinct ingredient rather than becoming part of the cooking process.
Also in Recipes
Siberian Sturgeon Caviar Recipes: 8 Easy Serving Ideas
Sevruga Caviar Recipes: 8 Easy Ways to Serve Small-Pearl Caviar
