Salmon Risotto with Saffron

Ingredients

• 1 stalk leek (white part only)
• 1 clove garlic
• 1 tsp saffron strands
• 70 g grated Parmesan
• 100 ml dry white wine
• 700 ml vegetable broth
• 3 tbsp butter
• 200 g risotto rice
• Salt
• Pepper (freshly ground)
• 1 tbsp Olive Oil
• 1 bay leaf
• 1 piece lemon zest
• 500 g salmon
• 2 tbsp chives sprigs

Instructions

1. 1.

   Wash the leek and cut into rings. Peel and finely chop the garlic. Soak saffron strands in 3 tbsp lukewarm water. Heat olive oil and 1 tsp butter in a pot, sauté leek and garlic until translucent, then add risotto rice and stir until it turns translucent. Pour in half of the wine and let it evaporate completely. Repeat with the remaining wine, then pour enough broth to just cover the rice, adding the saffron soaking water, bay leaf, and lemon zest. Stir occasionally and reduce almost fully; add a bit more broth, stir, and reduce again. Continue until the broth is exhausted and the rice is nearly cooked (should have a slight bite), about 20‑25 minutes total.

2. 2.

   Wash the salmon, pat dry, and cube it. In hot butter over gentle heat, brown for about 2‑3 minutes. Season with salt and pepper, remove from heat, and let it finish cooking.

3. 3.

   Before serving, remove lemon zest and bay leaf from the risotto, stir in parmesan and remaining butter, season with salt and pepper to taste. Plate on a large platter or four plates, top with salmon, and sprinkle with chives before serving.