Salmon Risotto

This is a dish you wont find widely covered in recipes

I like salmon but find it is consumed quickly. I wanted a strong flavour to linger so i made this risotto.  Its not expensive easy to cook and yummily satisfying.  Leftovers are perfect next day for breakfast with an egg on top

Ingredients

Salmon fillet

Parsley

2 Cloves of Garlic

One Onion

Parmesan Cheese

Cream if wanted

Arborio or Carnaroli Rice

White Wine if you have it

Chicken Stock cube or Fish Stock

I take the skin off the Salmon with a sharp knife and boil it to create some stock and use it as well as a stock cube.

Even better if you can use a salmon head and bones to make stock.

Method

Fry the onions in until butter or olive oil until softened - 4 mins or so

Add crushed garlic

Add the rice and allow it to get coated in the oil butter and cook for 2/3 mins

Add half a glass of white wine or the first ladle of stock

Stir the mixture while adding stock as it reduces and is absorbed by the rice

Add some chopped parsley including the stalks as they impart a stronger flavour

Add some salt and black pepper to season

Keep adding the stock and stirring until rice is softened. Make sure you you keep tasting until you get the consistency you like and add more seasoning to your taste if required.

This should all take about 25 mins.

Add the salmon cut into cubes and stir into the rice. It will cook quickly within a few minutes

Add a tablespoon or 2 of cream if desired and squeeze of lemon juice

Turn off the heat and leave covered for 10 mins or so to let the flavours merge.

Serve with grated Parmesan and garnish with some torn parsley leaves.