Salmon & saffron risotto

Source: Pimp My Rice

Ingredients

Instructions

1. Heat half the butter in a saucepan and fry the onion until softened. Add the rice and stir for about
   4 minutes. Add the stock, ladle by ladle, stirring over a low heat until all the water is absorbed. Add the saffron and its soaking water. It should take around
   20 minutes for all the water to be absorbed and for the risotto to be creamy and moist.
2. Now stir in the remaining butter and the Parmesan. As soon as this is melted into the risotto, add the salmon slices. Stir very gently and cook for 2 more minutes until the fish is just cooked through.
3. Remove from the heat immediately and season with salt and pepper to taste. Serve hot with a twist of sharpening black pepper too.

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