Lavender-Lemon Salmon Risotto
martin's lavender-lemon salmon risotto 
 
you may also try this recipe with chicken sausages instead of the 
salmon. 
 
equipment needed: large saute pan or risotto pan. 
 
1 lb.  salmon fillet
  olive oil
4 Tbsp  olive oil
1/2   yellow onion, diced
2 clove  garlic, minced
2 cup  arborio rice
24 oz.  vegetable stock, low sodium
3 cup  white table wine
1/4 cup  meyer lemon juice
1 tsp  fresh lavender florets
1-3/4 cup  grated jarlsburg cheese
2 Tbsp  fine olive oil to finish
 
brush the fish with olive oil prior to grilling to seal in the juices. 
grill the salmon. use a fork and flake salmon; pieces should not be 
larger than bite size. cover and set aside. (you may prepare the fish 
up to a day ahead and refrigerate.) 
 
over medium heat, saute the garlic and onion in olive oil until the 
onion is glassy (about 5 minutes). add the rice and saute until the 
rice becomes slightly translucent with small white dots in the middle. 
(this takes about one minute.) add one cup of the vegetable stock. 
stir continuously. as the liquid cooks down, continue to add liquid 
one cup at a time, alternating between the vegetable stock and the 
white wine. (i like the wine flavor, and i think it makes for a dish 
that is much lower in sodium.) after 10 minutes, add the lemon juice 
and continue stirring. after about 18 minutes, begin testing the rice 
every 2 minutes. (note: this entire process of adding liquid takes 
about 20 minutes, and you must stir continuously.) when the rice is 
almost done, add the fresh lavender. remove the rice from the heat 
after 2 minutes. add the flaked salmon and mix well. add the cheese 
and olive oil and mix again. spoon into a serving bowl and enjoy. 
yield: 4-6 servings 
 
source: http://www.napa-lavender.com/content/recipes.htm 
-- 
(ID: 9010) Mirror: rec.food.recipes: Wed, Jan 21, 2004


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