Salmon Pea Risotto

Directions

1. 1

   Mince the shallot, finely chop the celery sticks, bring your stock to a simmer and put the peas for the purée in some water to defrost.

2. 2

   Make a paste out of the peas in a blender with salt, pepper, some mint and a bit of stock.

3. 3

   Sauté the shallot and celery stick in butter or oil before toasting the rice for some minutes with it.

4. 4

   Deglaze the pan with the white wine and let it evaporate.

5. 5

   Now slowly add in the stock and be careful not to let the rice pan boil. When almost done, stir in the pea paste and frozen peas, Heat through.

6. 6

   Turn off the heat and add some lemon juice, grated parmigiano, the butter, salt and pepper. Let this sit for a few minutes, this will make the perfect creamy risotto!

7. 7

   For the salmon, slice in filets, tap dry and season both sides with salt and pepper.

8. 8

   Heat olive oil in a pan and sear the salmon skin side down until crispy. Flip and give the top side a quick sear, careful not to overcook the salmon.

9. 9

   Plate the risotto with the salmon on top, some grated parmigiano, lemon zest, salt, pepper and optional some mint. Don’t forget a nice glass of wine and enjoy!