Practical way to Cooking Perfect Risotto with fresh salmon fillet and saffron

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Risotto with fresh salmon fillet and saffron

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Here are the ingridients that are required to cook a appetizing Risotto with fresh salmon fillet and saffron:

  1. You need 350 g of risotto rice (arborio or carnaroli).
  2. Provide 1 of salmon fillet, skinless if possible.
  3. Get of Small chopped onion.
  4. Take of Saffron.
  5. Get 1-1.2 litres of stock.
  6. Provide of Olive oil.
  7. Prepare Knob of butter.
  8. Provide to taste of Salt.
  9. Provide of Chives to serve.
  10. Take of Glug of wine.

Done with the ingridients? Here are the procedures on producing Risotto with fresh salmon fillet and saffron:

  1. Wash and wrap fillet in foil. Place in a small pan. Add a centimetre or so of water. Cover and bring to the boil. Switch off and let it steam cook for 10 mins. Set a side.
  2. Prepare the stock. Fry onion in a little oil for 2-3 mins. Add rice and toast them for 1-2 mins. Add wine and let it evaporate.
  3. Start adding stock. I usually add about 3/4 at first and let it simmer gently. Add saffron, stir frequently. Cook for about 20 mins.
  4. Add more stock if needed, salt to taste. Towards end of cooking time, add some butter, stir. Break up salmon, add to risotto, checking for bones. Stir until creamy and yummy.
  5. Serve with freshly chopped chives :).

The saffron lends a very subtle sweet and savory component to the risotto, which perfectly compliments the sautéed salmon on top of it. You can eat leftover salmon as long as it is cooked carefully. By cooking the salmon gently at the end of the recipe it won't be overcooked when the leftovers are reheated. If you follow me and notice that there's no Parmesan in the recipe, you're right. Fish and cheese rarely go together here.

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