ingredients
5 cups vegetable broth
1/2 cup butter
1 onion, diced
1 clove garlic, minced
1/4 teaspoon minced saffron threads
1 cup Arborio rice
1 cup dry white wine
2 teaspoons fresh marjoram, minced
2 teaspoons fresh oregano, minced
1 teaspoon salt
freshly ground black pepper
6 salmon fillets (8 ounce size)
2 tablespoons truffle oil
directions
Heat vegetable broth in large saucepan over medium heat to a simmer.
Meanwhile, melt 3 Tbsps. of the butter in a large skillet over medium heat; add onion, garlic and saffron. Cook until onions are translucent, about 3 minutes. Stir in rice, stirring constantly until rice has a nutty aroma and is evenly coated with fat, about 4 minutes. Stir in wine; cook until all wine is absorbed, about 2 minutes.
Add vegetable broth, a half cup at a time, stirring constantly, until each addition is absorbed and the rice is creamy and tender, about 20 minutes; remove from heat. Stir in herbs, 1/2 tsp. of the salt, pepper to taste, and the remaining 5 Tbsps. butter; cover. Set aside in a warm place.
Heat oven to 450 degrees F. place salmon in a foil-lined shallow roasting pan. Season with remaining 1/2 tsp. of the salt and pepper to taste; bake until fish is bright pink and almost cooked through, about 15 minutes.
Divide risotto among serving plates; top with roasted salmon. Drizzle each with a little of the truffle oil.
via Oven-Roasted Salmon Over Saffron Risotto Recipe from CDKitchen.com.
