Saffron Salmon Risotto
Servings
2Serving size
2 cupsThis recipe can easily be multiplied and will keep well for about 48 hours in the fridge. Reheat gently.
Ingredients
| 1 cup Water |
| 1 ounces Tomatoes, sun-dried (dry, not packed in oil) |
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 Large Shallots, raw (diced) |
| 1 medium (about l2 ounces) Leeks (cleaned & thinly sliced) |
| 1/2 cup Arborio rice |
| 4 cup Water |
| 1/8 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 1/8 tsp. Saffron (about 10 threads) |
| 1 ounce Parmesan cheese (grated) |
| 8 Ounces Fresh atlantic salmon (skinned & cut into thin strips) |
Instructions
When the water boils add the sun-dried tomatoes and turn off the heat.
When the tomatoes are cool puree in an immersion blender or blender with half of the remaining liquid.
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 white part of the leek.
Stir occasionally and after about 3 minutes add the rice.
Stir for about one minute.
Add the liquid from the tomatoes and the water to the pan and stir.
Add the water, salt, pepper and saffron to the rice as it cooks and evaporates. Stir occasionally.
Cook adding water gradually as needed. Stir frequently.
Taste the rice frequently checking for doneness.
When the rice is slightly firm but not grainy add the salmon to the risotto and stir gently for about 4 minutes and serve.
Add the grated Parmigiano-Reggiano and stir until melted.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a rich, lush dish that hits all the right notes – sweetness from the tomato and leek, umami notes from both as well along with the parmesan and the great shrimp and saffron.
This makes pretty good leftovers. It is always a bit challenging with fish because you can overcook it. One trick is to make sure that you cook the salmon the first time just enough to be done.
You can eat leftover salmon as long as it is cooked carefully. By cooking the salmon gently at the end of the recipe it won’t be overcooked when the leftovers are reheated. Cook the leftover risotto very gently by heating on medium heat in the microwave for 90 seconds. Stir gently and heat for another 90 to 120 seconds until hot.