Ingredients:
- 1 cup Arborio rice
- 2 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 4 oz pancetta, diced
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon saffron threads
- 8 oz salmon fillet, skin removed and cut into small cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
The saffron threads should steep in two tablespoons of warm water in a small bowl for approximately ten minutes
Keep the chicken or vegetable broth warm by heating it slowly in a medium saucepan
Heat the olive oil in a different, sizable pan or skillet over medium heat
When the pancetta is crispy, remove it from the pan and set it aside
Add the chopped onion to the same pan and cook for 34 minutes, or until transparent
Add the minced garlic and continue cooking for one or two more minutes
Toss the Arborio rice in the pan with the oil, onion, and garlic mixture, then add it
Simmer the rice for one to two minutes, or until the edges start to turn translucent
Add the white wine and stir continuously while cooking until the rice absorbs the wine
One ladleful at a time, start adding the warm broth to the rice, stirring constantly and letting each addition soak in before adding more
Continue cooking for another 18 to 20 minutes, or until the rice is creamy and tender
Add the grated Parmesan cheese, cooked pancetta, and saffron threads, along with the water they steeped in
To taste, add salt and pepper for seasoning
Season the salmon cubes with salt and pepper as the risotto cooks
Heat a small amount of olive oil in a different skillet over medium-high heat
After adding the salmon cubes, cook for 34 minutes, or until the salmon is browned on the outside but still slightly pink in the center
When the risotto is done, fold the cooked salmon cubes in gently
Garnish the hot salmon risotto with fresh parsley
Have fun
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