Salmon Risotto with Saffron
- For the risotto
- 1 stalk Leeks (only the whites)
- 1 garlic clove
- 1 generous pinch Saffron
- 70 grams grated Parmesan
- 100 milliliters dry white wine
- 700 milliliters Vegetable broth
- 3 tablespoons butter
- 200 grams Arborio rice
- peppers (freshly ground)
- 1 tablespoon olive oil
- 1 bay leaf
- 1 piece Lemon peel
Rinse the leek and cut into rings. Peel the garlic and chop finely. Put saffron in 3 tablespoons of lukewarm water.
For the risotto, heat olive oil and 1 teaspoon of butter in a saucepan, saute the leek and garlic until soft, then add the risotto rice and saute while stirring until it looks translucent. Pour in half of the wine and let boil completely. Repeat with the remaining wine, then pour as much broth so that the rice is just covered. Stir in the saffron along with the soaking water, bay leaf and lemon zest. Pour a little broth and let boil again. Continue the process until the broth is exhausted and the rice is almost cooked, about 20-25 minutes (rice should still have a slight bite).
For preparing the salmon, rinse the salmon, pat dry and chop. Saute in hot butter over low heat for 2-3 minutes until golden brown. Season with salt and pepper. Remove from the heat and leave until risotto is done.
Before serving, remove the bay leaf from the risotto, stir in the Parmesan and the remaining butter and season with salt and pepper. Place the risotto on a large plate or into 4 plates, top with salmon and serve sprinkled with chives.