Salmon Risotto with Edible Flowers

Ingredients

• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 300 g Arborio rice
• 150 ml dry white wine
• 800 ml fish stock (or vegetable broth)
• 600 g salmon fillet (ready to cook, skin removed)
• 2 tbsp lemon juice
• Salt
• ground pepper
• 1 Tbsp clarified butter
• 200 g fresh spinach leaves
• 50 g butter
• nutmeg
• 50 g freshly grated Parmesan cheese
• edible flowers as desired e.g., dandelion, marigold

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Sauté them in hot oil until translucent. Add the rice, stir briefly, then deglaze with wine, letting it absorb completely before adding a splash of stock. Repeat this process—adding stock, allowing absorption—until the rice is cooked and the stock has been used up. Wash the salmon, pat dry, cut into bite-sized pieces, drizzle with lemon juice, and season lightly with salt and pepper.

2. 2.

   Sear the salmon in hot clarified butter for about 2-3 minutes per side. Rinse, trim, and dry the spinach. In a pan, melt 20 g of butter, add the spinach, wilt it, and season with salt, pepper, and nutmeg. Stir the remaining butter and Parmesan into the risotto, taste, then combine the spinach, risotto, and salmon on warmed plates and garnish with edible flowers.