SALMON RISOTTO

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Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4

INGREDIENTS

280g of Huon Salmon, skin off 

2 cups of arborio rice 

Juice and vest of 1 lemon 

1 shallot, finely diced 

2 Cloves of Garlic, diced 

1 litre of Fish or Chicken stock 

½ cup of white wine 

2 tablespoons of olive oil 

20g of butter

Salt and cracked pepper to season 

Method

Step 1

Heat the oil and butter in a saucepan and sauté the shallot and garlic until translucent then add the rice and stir well to coat the rice in the oil and butter.  Add the wine and reduce by half then add the stock 1 cup at a time until the rice is cooked and the risotto is creamy.

Step 2 

Once the rice is cooked turn off the heat then add the salmon, lemon juice and zest using the heat left in the pan to gently cook the fish. Season the salt and pepper and serve while hot.