Lemon risotto with salmon

Anweisungen

• Heat the water and add the citrus salt to it. Bring to a boil. Lower the heat to warm, cover and keep warm while you make the risotto.
• In a large pan, heat olive oil and butter on medium heat. Add the onions and garlic and cook until translucent, about 5 minutes.
• Add the rice. Stir to coat. Cook, stirring, 5-7 minutes, until the rice just barely begins to brown on some of the grains.
• Add the wine and let the liquid get absorbed by the rice.
• Start adding the hot salted water, bit by bit. After each addition, stir through the rice so it can absorb the liquid.
• Continue to add water and stir, until the rice is cooked through and just a tiny bit chewy. The whole process should take about 30 minutes or so.
• When your risotto is almost done, heat some olive oil and butter in a frying pan.
• Cut your salmon into 4 pieces (if it’s not already) and season them on both sides with citrus salt and lemon pepper. Add them to the pan when your butter is getting lightly browned. Skin first.
• Sear the salmon until the skin is crispy. Turn the filets around and fry the other side, for just a minute or so. Then turn the filets around again, turn off the heat and let them lay in the hot pan for another minute or two.
• Grate the lemon peel and set aside. Squeeze the lemon and add the juice to the risotto.
• Add the lemon pepper to the risotto. Grate the parmesan and add to the risotto as well.
• Divide the risotto among the plates. Lay a piece of the fish on top. Finish the plates with the lemon zest and some extra freshly ground lemon pepper and citrus salt.