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Salmon Risotto

Original recipe from William-Sonoma
kept bytspengler
recipe by

5 c chicken stock
1/4 c olive oil
1 lb salmon fillets, cut into 1 inch strips
1/4 c butter
1 onion diced
1.5 c arborio rice
6 c spinich
2 t lemon zest
2 T minced fresh chives
1 jar pine nuts, toasted

  1. Heat stock to simmer.
  2. Sprinkle salmon with salt and pepper, brown in olive oil about 3 minutes.
  3. In heavy saucepan, melt butter over medium heat.  Add onion and saute until translucent, about 10 minutes.
  4. Reduce heat, add rice and stir to coat with butter.  Cook, stirring, until rice is opaque, 3-5 minutes.
  5. Add 1/2 cup of hot stock, stir and simmer, uncovered, until stock is absorbed.  Continue adding stock, 1/2 cup at a time and allowing to be fully absorbed before adding more.
  6. During last addition of stock, add spinich and lemon zest and cook, stirring, until spinich wilts.
  7. Stir in salmon, chives and pine nuts.  Season with salt and pepper.



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