Saffron Salmon Risotto

Heat the water in a small sauce pan. When the water is boiling add the sun-dried tomatoes and reduce the heat to a simmer. Let the tomatoes simmer for about ten minutes until soft. About have the liquid will remain. Remove and let stand. When cool puree in a mini chopper or blender.

Heat the olive oil in a large sauce pan over medium heat. Add the garlic and the green tops of the sliced leek. Cook over medium-low heat until the leeks begin to wilt. Add the shallot and the remaining leek.

Stir occasionally and after about 5 minutes add the rice. Stir for about one minute. Strain the liquid from the tomatoes into the pan and stir.

While the rice is cooking over medium-low heat place the sun-dried tomatoes in a blender or a mini chopper. Add 1/4 cup water and puree until a smooth paste.

Add more water to the rice as it cooks and evaporates. Stir occasionally. Add the salt, pepper and saffron. Continue to cook, stirring continuously and adding water gradually. Add the grated Parmigiano-Reggiano and stir until melted.

Taste the rice frequently checking for doneness. For this recipe there should be more liquid and when the rice is stirred there should be about an extra cup of liquid. Add the flaked salmon to the risotto and stir gently for about 3 minutes and serve.