Wood-Roasted Salmon and Lemon Risotto

Serves  4

Ingredients:

Finely grated rind of 1 lemon (no pith)

Salt and ground black pepper

2 tbsp Olive oil

1 onion (finely diced)

1 leek (halved, washed and sliced in thin rounds, including green ends)

2 cups Italian short grain rice, eg Carnaroli or Arborio

1⁄2 cup White wine

4 cups Fish or chicken stock (hot)

Big pinch saffron threads

400g Wood-roasted salmon (cut into 2cm cubes)

2 tbsp Lemon juice

1/2 cup Grated fresh parmesan

Lemon wedges to serve

Garnish

2 150g bags fresh spinach

Method:

Mix lemon rind and pepper through fish and set aside. Heat oil in a largish, heavy pot and cook onion and leek gently until onion is clear, about 8 minutes. Add rice and stir over heat for a minute. Add wine and then mix in hot stock, saffron and salt to taste.

Once it boils, reduce heat to low simmer. Simmer for exactly 18 minutes, stirring now and then. Rice should be sloppy. Add a dash more stock or water if it looks dry. Mix in fish, lemon juice and parmesan and adjust seasoning.

Cover pot and cook a further 2 minutes without stirring. Remove from heat and stand, without uncovering, for 1-2 minutes before serving. Serve with fresh lemon wedges.