Smooth Salmon Risotto

• 2 fresh salmon fillets
• 3 ounces shrimp or 3 ounces prawns
• 1 vegetable stock cube
• 5 ounces risotto rice
• 1 pint boiling water
• 2 bay leaves
• 2 tablespoons creme fraiche or 2 tablespoons cream
• 2 teaspoons dried dill
• 1 teaspoon dried herbs
• lemon juice (approx. 1)
• lemon zest
• olive oil
• salt and pepper

1. Heat 1 tbsp of olive oil in a pan; add dried herbs, bay leaf and risotto rice when hot. Keep stirring for 5 minutes.
2. Make up stock and remove salmon skin/bone.
3. Add 1/3 stock to rice after 5 mins, add remaining until it is all absorbed (about 10-15 mins). Stir frequently.
4. While risotto is cooking, add 1 tbsp olive oil, lemon zest, creme fraiche and dill to hot frying pan. Wait until simmering--DO NOT BOIL.
5. Add salmon to frying pan and fry. This will take roughly 5-8 mins, turn twice until flakey and soft.
6. Add lemon juice, twist of black pepper and pinch salt to risotto, add shrimps and simmer for further 5 minutes.
7. Gently break up salmon into flakes using wooden spoon, and add to risotto. Remove bay leaves.
8. Serve hot. Garnish with lemon rind/bay leaf.

salmon, shrimp, vegetable stock cube, rice, boiling water, bay leaves, creme fraiche, dill, herbs, lemon juice, lemon zest, olive oil, salt

Taken from www.food.com/recipe/smooth-salmon-risotto-226269 (may not work)