Risotto with Pan‑Seared Salmon

Ingredients

• 400 g salmon
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Red Onion
• 200 g risotto rice
• 50 ml white wine
• 150 ml Vegetable broth
• 6 saffron strands
• 2 Tbsp grated Parmesan
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil

Instructions

1. 1.

   Cut the salmon into large cubes (about 3x3 cm).

2. 2.

   Wash the peppers, halve them, remove seeds and cut into pieces about 3 cm long. Peel the onion, quarter it, then cross‑quarter once more and separate layers. Alternate vegetable pieces with salmon chunks on four wooden skewers.

3. 3.

   Place saffron in a little warm water to release color.

4. 4.

   Sauté the rice in 2 tbsp olive oil until translucent. Deglaze with white wine and let the rice absorb it. Repeatedly add some broth and the released saffron, stirring and letting the rice absorb liquid. Continue for about 20 minutes until the risotto is creamy yet the rice has a slight bite; adjust broth as needed. Stir in Parmesan, season with salt and pepper, then remove from heat.

5. 5.

   Season the salmon skewers with salt and pepper, sear them in 2 tbsp olive oil on all sides for about 8 minutes total, then serve atop the risotto.