A delicious yet simple risotto recipe for that midweek treat that will please the whole family!
My weekly lunch are generally salads in a box with some proteins, whole carbs, healthy fats which I pack and bring to the office and end up eating in front of my computer while working….YES, HORRIBLE THING TO DO!
Unfortunately my weeks are super busy and my schedule at the office is SO HECTIC and PACKED.
Today however, I was out for meetings and managed to go home for lunch between my morning appointment the afternoon one.
I was hungry and in need for something filling, nutricious but easy to digest. What better than a quick risotto with fresh fennel and a filet of wild salmon?
In case you are wondering, yes I only purchased wild salmon, for mostly 2 main reasons:
- It’s free of all antibiotics and other drugs fishes are given when farmed
- It’s WAY leaner than farmed salmon
If you are wondering where to get wild salmon in Shanghai, I purchased mine on kateandkimi.com
Let’s now make this risotto, shall we?
Ingredients (serves 1):
- 80 g arborio rice
- 2 tbsp finally chopped onion
- salt and ground black pepper
- 1/2 tsp fennel seeds
- 2 fresh fennel bulbs
- 100 g wild salmon filet
- 10 g butter
- 1 tbsp extra virgin olive oil
- Veg or fish stock
- 1/4 c dry white wine
First thing first, wash the fennel
then slice it up, together with some of the fennel leaves
In a saucepan heat up the oil and soften the onion on low heat. You want the onion to become transparent with burning so it is KEY to use a VERY low heat
Add the sliced fennel, season with salt and pepper and cook for 5 min until fennel starts to soften
Add rice and “toast” for 3-5 min or until edges of rice are transparent while centre is white. Pour in wine and let it evaporate on medium-high heat. Make sure all alcohol evaporates else your risotto will end up having a sour taste. Add the fennel seeds too
Slowly pour in the vegetable or fish stock, just enough to cover the rice. Let the rice simmer and add more stock as soon as liquid is almost all absorbed. Repeat until rice is almost cook.
Slice up the salmon filet and add that now to your risotto. Gently stir it in until it changes in color.
Remove the saucepan from heat, fold in butter, cover with a lid and let it rest for 3 min. Plate it and serve
You can decorate with some fresh parsley and a few extra fennel seeds.