This is a tasty and easy dish to prepare. There are only a few ingredients, but they must be fresh to enhance the taste. To make it even more delicious you can stir in some soft aromatic butter (prepared with fresh herbs).
Preparation: 15 minutes
Cooking: 20 minutes.
350gr of rice for risotto
250gr fresh salmon fillets (best quality)
1 courgette, cut into small pieces
1 garlic clove, crushed
1 glass white dry wine
200gr Parmesan cheese
500ml fish stock
80gr butter at room temperature
Fresh herbs (dill, thyme, origano)
1/2 lemon zest
Salt and freshly ground pepper.
Prepare the butter: When the butter is soft and creamy add the herbs finely chopped and the lemon zest and salt. Mix well.
Wash clean and cut the salmon into bite pieces.
In a frying pan heat some oil with the garlic and cook first the courgette and then add the salmon for 2/3 minutes then set aside.
Cut the leek into small thin slices and cook with some oil for approximately 10 minutes till they are soft, in a big saucepan; add the rice and stir with a wooden spoon for 1-2 minutes on high heat. Add the wine slowly and when all evaporated continue to cook adding the stock a bit at a time.
Towards mid cooking time add the salmon and some salt and keep cooking till it is ready.
Take away from the heat and add the butter and Parmesan. Stir well and let set for a few minutes.