This risotto was absolutely delicious. I made two portions as it's easier to make risotto for more than one person and froze the leftovers. I'm going to have them tomorrow with some scallops with Old Bay seasoning. It would be nice with pretty much any fish or chicken, it's a very basic risotto recipe but lovely and lemony.
In the original recipe the salmon is marinated in honey but I had some of that mustard dill sauce that you eat with gravadlax and used that instead, so if you don't have that, use the same amount of honey.
Lemon and Rocket Risotto with Dill Mustard Salmon (adapted from Leiths Simple Cookery)
450g salmon fillet, skinned and cut into strips
2 tbsp dill mustard sauce
1 medium onion, chopped
1 clove garlic, crushed
240g risotto rice
1 glass dry white wine
1l hot fish or chicken stock
grated zest 2 lemons
60g Parmesan, grated
juice of 1 lemon
salt and pepper
Toss the salmon the dill mustard sauce and a little pepper.
Heat a large pan and spray with cooking spray, add the onion and sweat until translucent. Add the garlic and cook for 1 min more, then add the rice and stir. Add the wine.
Stir in the stock and place in the oven for 25 mins.
Take out of the oven and add the lemon zest, stir and leave for 1 min. Then stir in the Parmesan, salt and pepper to taste and add the rocket, reserving a few leaves for garnish. Cover and leave to rest for 3 mins.
Meanwhile, heat the remaining oil in a frying pan, add the pieces of salmon and cook for about 1 min on each side.
Stir the lemon juice into the risotto and divide between 4 bowls, place the salmon on top. Garnish with the reserved rocket leaves. Serve.