Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes Servings: 4
Ingredients:
- Salmon fillets (about 5-6 ounces)
- Olive oil for drizzling
- To taste: salt and pepper
- Lemon juice, one tablespoon
- Add one tablespoon of chopped fresh dill to the recipe.
Risotto de lardons de printemps
- 4 cups of chicken or vegetable stock
- Olive oil two tablespoons
- 1 cup Arborio rice
- 1/4 cup dry white wine
- Finely chop one small yellow onion
- 2 cups of spring onions chopped (green and white portions)
- Half a cup of grated Parmesan Cheese
- Two tablespoons of unsalted butter
- To taste: salt and pepper
Instructions:
- Preheat your broiler. Place the salmon fillets, skin-side down, on a baking tray lined with aluminum foil. Sprinkle with lemon juice, drizzle with olive oil, and season with salt and black pepper. Set aside.
- Warm the vegetable or chicken broth in a saucepan over low heat.
- Heat the olive oil in a large pan on medium heat. Add the yellow onion, and cook for 3-4 minutes until it is soft. Stir in the Arborio and cook, stirring continuously, for 2 minutes until the rice becomes slightly translucent.
- Pour the white wine in and stir frequently until it is absorbed. Pour the hot broth into the rice one ladleful at a time. Stir constantly, and allow each addition to absorb before adding the next. This should take 20-25 minutes.
- Broil the salmon while the risotto cooks for 10-12 mins or until you reach the desired degree of doneness. Let it cool while you finish cooking the risotto.
- Add the butter, chopped spring onions, and Parmesan when the rice has become creamy and tender. Add salt and pepper according to your taste.
- Divide the risotto with spring onions among four plates and top each one with a salmon fillet that has been broiled. If using, sprinkle with fresh dill. Enjoy!