Salmon Risotto

Monday, June 28, 2010
Today we wanted to have salmon, risotto and the farm fresh broccoli (from our farm share).  We decided to make a fairly traditional risotto and combine it with the salmon and broccoli (with a few tips I found online from Jamie Oliver).  It was delicious!  Our creation was a success with the whole family.  We would cut the recipe in half next time.  It made a lot more than we expected.

Salmon Risotto
Serves 12-15
16 ounces salmon, skinned and cubed
4 cups chicken stock
2 tablespoon oil
2 tablespoon butter
2 large onions, finely chopped
16 oz. (4c) risotto rice or arborio rice
broccoli - stalk, leaves and florets finely chopped
1/2 c white wine
lemon juice
2 tablespoon parmesan cheese, grated
Heat the stock in a pan and simmer gently. In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft. Add the rice and stir for 2 minutes or until the rice is transparent. Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency. Separately steam or broil salmon until it's nearly finished.  Add the broccoli and let cook for a few minutes.  Add the salmon, lemon juice and Parmesan. Season well and serve.