Salmon & saf­fron risotto

(serves 6) Cam­era Press

Friday - - Leisure -

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.

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