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Title: Salmon Risotto
Yield: 4 Servings

Ingredients

  ----------------------NORMA WRENN NPXR56B-----------------------------
      5 c  chicken stock or half
      1    chicken stock and half fish
      1    stock
    1/4 c  olive oil or unsalted butter
      1 lb salmon fillets; cut into
      1    strips 2 x 1
      1    salt/freshly ground pepper
    1/4 c  unsalted butter
      1    yellow onion; diced
  1 1/2 c  arborio rice
      1 c  shelled peas
      6 c  spinach leaves; carefully
      1    washed; cut into thin strips
      1    or a combination of spinach
      1    and watercress leaves
      2 ts grated lemon zest
      2 tb fresh chives; finely minced

Instructions

Pour the stock into a saucepan and bring to a boil.
Reduce the heat and keep at a simmer.

In a wide saute pan over medium-high heat, warm the
oil or butter. Sprinkle the fish strips with salt and
pepper and add to the pan. Saute quickly, turning to
brown lightly, about 3 minutes. The fish will not be
fully cooked. Set aside.

In a wide, heavy saucepan over medium heat, melt the
1/4 cup butter. Add the onion and saute, stirring
occasionally, until tanslucent, about 10 minutes.

Reduce the heat, add the rice and stir to coat with
the butter. Cook, stirring, until the rice is opaque,
3-5 minutes.

Add 1/2 cup of the hot stock, stir and simmer,
uncovered, until the stock is absorbed. Continue
adding stock, 1/2 cup at a time and allowing it to be
fully absorbed before adding more, until the rice is
almost cooked. Stir occasionally to prevent sticking.

Meanwhile, fill a saucepan three-fourths full with
water and bring to a boil. Add the peas and boil
until lightly cooked, 1-4 minutes depending upon their
age and size. Drain well.

During the last addition of stock to the rice, add the
spinach and lemon zest and cook, stirring, until the
spinach wilts. Stir in the salmon, peas and chives
and warm through. Season with salt and pepper and
serve at once.

For additional crunch, add 1 cup diced fennel with the
last addition of stock and 1/2 cup toasted pinenuts
with the chives. Source: Williams-Sonoma Kitchen
Library: Fish

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