Saffron Salmon Risotto

Servings: 2 | Serving size: 2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and will keep well for about 48 hours in the fridge. Reheat gently.

Ingredients

• 1 cup water
• 1 ounce sun-dried tomatoes
• 1 tsp olive oil
• 2 cloves garlic (minced)
• 1 large shallot (diced)
• 1 large leek (cleaned & thinly sliced)
• 1/2 cup arborio rice
• 4 cups water
• 1/4 tsp salt
• 1/8 tsp fresh ground black pepper
• 10 threads saffron
• 1 ounce Parmigiano-Reggiano (grated)
• 8 ounces salmon filet (skinned & cut into thin strips)

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 half the liquid will remain. Remove and let stand. When cool puree the tomatoes and liquid 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.

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.

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. When the rice is done add the salmon strips to the risotto and stir gently for about 3 minutes until the fish is cooked. Add the grated Parmigiano-Reggiano and stir until melted and serve.