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50 g (2 oz) butter
8 shallots, chopped finely
2 cloves garlic, crushed
300 g (11 oz) Riso Gallo Vialone Nano risotto rice
1 wine glass of dry white wine
1 ltr (1 pt 15 fl oz) chicken or vegetable stock
50 g (2 oz) parmesan, grated
4 x 175 g (6 oz) salmon fillets
Smoked salmon, lemon rind and chopped parsley to serve
Heat butter in a pan, add shallots and garlic and fry gently until softened but not browned. Add rice and stir. Add wine and bubble until absorbed. Add stock, one ladleful at a time, and simmer, stirring. Continue adding stock gradually until rice is creamy and tender but still has a slight bite in the grains. Add parmesan.
Meanwhile, heat 2 tbsp oil in a frying pan and add salmon, skin side down. Cook for 5 minutes. Turn and continue frying fish until cooked through. Remove from pan, discard skin and flake. Stir gently into rice and spoon onto serving plates.
Cut smoked salmon into strips and place on top of risotto with lemon rind and chopped parsley.
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