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 (dry, not packed in oil)
• 1 tsp olive oil
• 2 cloves garlic (minced)
• 1 large shallot (finely diced)
• 1 large leek (sliced thinly; keep white and green parts separate)
• 1/2 cup arborio rice
• 4 cups water
• 1/8 tsp salt
• 1/8 tsp fresh ground black pepper
• 10 threads saffron (about 1/8 tsp)
• 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 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.