Salmon Risotto with Edible Flowers
- for the risotto
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 300 grams Arborio rice
- 150 milliliters dry white wine
- 800 milliliters fish stock (or vegetable broth)
- For the salmon
- 600 grams Salmon (ready to cook, skinless)
- 2 Tbsps lemon juice
- freshly ground peppers
- 1 Tbsp clarified butter
For the risotto: Peel and finely chop the shallot and garlic. Sweat both in a pan of hot oil. Add the rice, sauté and pour in the wine. Allow the rice to soak up the liquid, then pour in more wine and fish stock. Repeat until the rice is cooked and the liquid gone.
For the salmon: Rinse the salmon, pat dry and cut into bite-size pieces. Sprinkle with lemon juice and season lightly with salt and pepper.
Fry the salmon in hot clarified butter for 2-3 minutes on each side. Rinse the spinach and spin dry. Heat 20 grams of butter in a saucepan (approximately 1 ounce), add the spinach and season with salt, pepper and nutmeg.
Mix the remaining butter and the parmesan into the risotto. Divide the spinach and risotto onto warmed plates, and place the fish on top. Serve garnished with edible flowers.