Seared Salmon with Lemon Risotto

For the risotto

1. Peel and finely chop the onions and garlic.2 garlic cloves1 onion
2. Heat the oil in a heavy based pan or skillet.1 tbsp olive oil
3. Add the garlic and onion and sauté over a medium-low heat for 5-6 minutes or until softened but not colored.
4. Turn heat up to high, add in the rice and stir until the grains look almost glassy.1 ¼ cups / 250 g arborio risotto rice
5. Add wine and cook for 2 minutes until the alcohol has evaporated.½ cup / 125 ml white wine
6. Turn heat down to medium low. Add ½ cup of stock and stir slowly until absorbed. Repeat until you have used 3 ½ cups of stock.4 cups / 1 l hot vegetable/fish/shrimp stock
7. Check the rice, it should be cooked through but still firm rather than stodgy and almost cooked. (You will cook it a little more once the salmon is cooked)
8. Remove the rice from the heat whilst you cook the salmon.

To cook the salmon.

1. Heat the olive oil in a non-stick pan.1 tbsp olive oil
2. Season the salmon generously with salt.4 fillets salmon salt
3. Cook the salmon for 3 minutes then turn and cook for a further 3 minutes.
4. Remove from the pan and tent with foil whilst you finish the risotto.

To finish and serve

1. Once the salmon is cooked. Add the remaining stock to the risotto and stir over a gentle heat.
2. Add in the butter, zest of the lemon and a squeeze of lemon juice. 3 tbsp butter1 / 2 lemon
3. Stir vigorously to create a luscious creamy risotto.
4. Spoon out the risotto and top with the cooked salmon, plenty of fresh parsley and a good grinding of black pepper. Serve extra lemon for people to add to taste. Freshly chopped parsley black pepper