- 600g piece skinless, boneless salmon fillet
- ½ tsp sea salt
- Grated zest and juice of 1 lemon
- 1 tbsp olive oil
- Small knob of butter
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 4 fresh thyme sprigs
- 400g carnaroli or arborio risotto rice
- 250ml dry white wine, ideally Italian
- 1 litre good chicken stock, hot
- Preheat the oven to 220°C/ fan200°C/gas 7. Place the salmon on a baking sheet, sprinkle with the sea salt and lemon zest. Pour over the lemon juice and leave for 5 minutes. Roast for 10-12 minutes or until golden and just cooked through. Set aside to rest.
- Meanwhile, heat the olive oil and butter in a large frying pan over a medium heat. Add the onion, garlic and thyme and cook, stirring occasionally, for 5 minutes, until the onion has softened.
- Stir in the rice and cook for 1 minute. Add the wine and cook vigorously for 2-3 minutes, until evaporated. Pour in the stock, a third at a time, adding more when the last is absorbed, and simmer gently for 15 minutes, stirring regularly, until all the liquid has evaporated and the rice is creamy and just tender.
- Divide the risotto between bowls and flake the salmon over the top. Grind over plenty of black pepper and serve.
- Ideally, pick a rich white for drinking with this. Perhaps a modern, juicy Sicilian Chardonnay.