How to Make Herb and Salmon Risotto

Ingredients

• 2 tbsp olive oil
• 2 shallots, peeled, finely chopped
• 2 garlic cloves, peeled, minced
• 6 oz (175 g) Arborio rice
• 5 fl oz (150 ml) dry white wine
• 44 fl oz (1-1¼ ltr) gluten-free vegetable stock, kept hot on the stove
• 3 fl oz (80 ml) double cream
• 9 oz (250 g) skinless salmon fillet, pin-boned and diced
• 4 celery stalks, peeled, sliced on bias
• 1 lemon pared zest, julienned
• a small bunch of chives, snipped
• a small handful of basil, leaves only
• salt and freshly ground black pepper

1. Heat the olive oil in a large saucepan set over a medium heat until hot. Add the shallots, garlic and a pinch of salt, sweating for 5-6 minutes until softened.
2. Add the rice and cook for 2-3 minutes, stirring frequently, until translucent in appearance. Add the wine, bring to the boil, then reduce to a simmer for a further 2 minutes.
3. Incorporate the stock by the ladleful, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.
4. Continue in this fashion until the rice has absorbed all the stock and is tender to the bite and creamy, about 20-30 minutes; you may not need to use all the stock.
5. Once the rice is ready, stir in the cream and salmon. Cook gently until the salmon is opaque, about 3-4 minutes. Season to taste with salt and pepper.
6. Ladle into bowls and top with celery, lemon zest, chives and basil leaves before serving.