Salmon Risotto

Prep Time: 10 minutes                     Cooking Time: 25 minutes
Number of Servings: 4

Ingredients:

6-7 cups salmon stock*, or other fish/shellfish stock, or low-salt chicken stock

3 tablespoons (45 mL) olive oil
1 tablespoon (15 mL) unsalted butter
1 large shallot, minced

1 cup (250 mL) Arborio or Carnaroli rice
½ cup (125 mL) dry white wine

1 salmon fillet – about 350 g (12 ounces), skin and pin bones removed, and cut into ¾ inch pieces (bite-size)
2 tablespoons (30 mL) chopped green onions
2 tablespoons (30 mL) chopped fresh flat-leaf parsley
2 tablespoons (30 mL) chopped fresh dill
2 teaspoons (10 mL) chopped fresh thyme, or 1/2 teaspoon dried thyme
2 tablespoons (30 mL) fresh lemon juice
1 teaspoon (5 mL) fresh lemon zest

Kosher salt, and freshly ground black pepper
2 tablespoons (30 mL) unsalted butter
1/3  cup (85 mL) freshly grated Parmigiano-Reggiano Cheese

Springs of fresh dill for garnish

*Salmon Stock

In a large stock pot, place:
1 salmon head, well rinsed, and gills removed
1 small onion, cut into large chunks
1 carrot, cut into chunks
2 celery stalks, cut into chunks
2 bay leaves
2 or 3 sprigs of fresh thyme
2 or 3 springs of fresh parsley
1 teaspoon of whole peppercorns
1 cup of dry white wine
6-7 cups of cold water (enough to cover the salmon head)

Cover, and bring to a boil. Reduce heat so that just the slightest simmer is achieved.   Cook for about an hour. Remove from heat, strain (do not press on the solids to extract extra liquid).   Strain again through a fine mesh sieve and set in the refrigerator to cool.   Stock can be kept in the refrigerator for 2-3 days; or frozen for later use.

 Method for preparing Salmon Risotto:

1. In a large pot, heat the stock almost to a boiling point;  keep the stock hot throughout cooking time.
2.  In another heavy saucepan or pot, heat olive oil over medium heat.  Add butter.
3.  When oil and butter are hot, saute shallot for 2-3 minutes, or just until soft and fragrant.  Do not brown.
4.  Add rice, stirring until all rice kernels are well-coated with oil, and translucent with an obvious white ‘dot’ in the centre of each kernel.  This will take 2-3 minutes.
5.  Splash in the wine, and let it reduce to almost nothing (stirring constantly) – 2-3 minutes.  Reduce heat to low-medium.
6. Now it is time to slowly add the hot stock.  Add a ladle or two at a time, waiting until each addition of stock is absorbed by the rice prior to adding the next batch.  Your spoon should leave a ‘path’ on the bottom of the pot.   Stir constantly.
7.  Just before the risotto is cooked (15-18 minutes), fold in salmon pieces. Add more hot stock if necessary.
8. Stir gently for 5-7 minutes to allow the salmon to cook. Check the risotto for ‘doneness’ by tasting a few kernels.  It should be ‘al dente’.   Remove from heat.
9.  To finish, add green onions, parsley, dill, thyme, lemon juice and zest.  Gently stir to combine.
10. Add salt & pepper to taste.
11. Fold in butter, and grated cheese.