Instructions

1. Gently heat the stock in a small saucepan over a low heat.
2. Heat the oil and butter together in a large, heavy-based pan over a medium heat.
3. Add the onion and leek and cook until soft and translucent then add the garlic and cook for a further 2 minutes.
4. Add the arborio rice and stir constantly, ensuring that all that the rice has as much contact with the bottom of the pan as possible.
5. Continue frying and stirring the rice until it begins to turn translucent and then add the wine to the pan. <b>It is essential to keep the rice moving around the pan, constantly lifting from the bottom of the pan, to ensure a creamy risotto.</b>
6. Add one ladle of the warm stock to the rice, then add the celery and stir through. Keep adding the stock one ladle at a time and stirring through, the rice will absorb the stock. Continue to add the stock until the rice is just cooked through and not chalky to the bite. The risotto should be loose and creamy with individual grains separated.
7. Reserve a little of the stock. Add the salmon together with the peas, dill, lemon zest and salt and pepper and the remainder of the stock and stir until well combined. Spoon into individual bowls and top with shaved parmesan.

• Servings : 6
• Ready in : 50 Minutes
• Course : Dinner
• Recipe Type : Risotto
• Ingredient : Salmon