Salmon & saffron risotto

Name: Salmon & saffron risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves: 4
Ingredients: salt and freshly ground black pepper; 75 g/2½ oz/5 tbsp butter; 1.2 litres/40 fl oz/5 cups hot chicken stock; 8 saffron strands, left to steep for 10 minutes in a small bowl of hot water; 1 onion, finely chopped; 275 g/10 oz/scant 1½ cups risotto rice, rinsed and drained; 350 g/12 oz salmon fillet, finely sliced; 80 g/2¾ oz/heaped 1 cup freshly grated Parmesan cheese

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

I really struggled with this risotto for a long time. I loved the elegant salmon-saffron combination but felt that it was almost too delicate and diaphanous. It was the addition of the Parmesan that gave the dish a wonderfully creamy tang and length of flavour.

Ingredients

75 g/2½ oz/5 tbsp butter
1

Main course
Gluten-free

Method

Heat half the butter in a saucepan and fry the onion until softened. Add the rice and stir for about 4 minutes. Add the stock, ladle by ladle, stirring over a low heat until all the water is absorbed. Add the saffron and its soaking water. It should take around 20 minutes for all the water to be absorbed and for the risotto to be creamy and moist.

Now stir in the remaining butter and th