Salmon & saffron risotto
(serves 6) Camera Press
Prep time: 10 mins Cooking time: 25 mins
2 tbsp olive oil 2 shallots, finely chopped 375g risotto rice 1 tbsp saffron strands 1 litre vegetable stock, hot 375g salmon fillet, skinned and cut into bite-size pieces 3 limes, cut into wedges to serve handful fresh coriander leaves, to garnish
1. Heat oil in medium-sized pan cook add shallots over medium heat for 5 minutes, stirring occasionally, until soft but not browned. 2. Add rice and stir until it has a nice glaze. Add saffron then add stock one ladleful at a time, stirring continuously until all liquid has been absorbed before adding next ladleful. This should take 20 minutes. 3. Add salmon with the last ladleful of stock. Heat for 3 minutes or until fish is cooked through. Season with salt and black pepper and serve immediately, garnished with lime wedges and coriander leaves.